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Serve over rice with the condiments and you have a complete meal. The condiments should be provided in bowls on the table so people can decorate their own plate.

Chicken Lime Curry

Chicken breasts in a rich, spicy, curry sauce.

Ingredients

2 whole chicken breasts

4 tablespoons butter

4 cloves garlic, chopped fine

1 onion, chopped

1 red bell pepper, chopped

1 red apple, diced

2 tablespoons curry powder

2 tablespoons flour

1/2 teaspoon salt

2 cardamom pods, seeded and ground

1/2 teaspoon pepper

1/4 cup minced ginger

1 teaspoon grated lime peel

Juice of 1 lime

1-1 1/2 cups chicken broth

4 red chili peppers, whole

1/2-1 cup golden raisins

Chutneys

Peanuts

Coconut

Banana slices

Green onions

Cucumber, diced

Plain yoghurt

Instructions

Split the chicken breasts and steam or boil for about 20 minutes. Set aside to cool.

In a casserole or stew pot, sauté the garlic, onion, bell pepper, and apple in 2 tablespoon of butter until they are just golden.

Reduce heat and push the mixture to one side. Melt 2 tablespoon of butter and mix in the flour and curry until you have a paste. Add the salt, cardamom, pepper and ginger and mix.

Slowly stir in the chicken broth to dilute the paste and then mix with the rest of the ingredients in the pot.

Add the lime peel and juice, red peppers (whole) and the golden raisins and mix.

Simmer about 15 minutes until it thickens. Remove the bone from the chicken breasts and break them into bite-sized chunks and add to the sauce.

Simmer another 15 minutes.

Paul's variation on a recipe from his sister Beverly