Curry Chicken over Brown Rice

This is a meal my mom would make when I was a kid that I absolutely LOVED. The recipe got lost at one point and I have spent a lot of time recreating it. If you’re one to say you don’t like curry, try it still. Do yourself a favor though and purchase a decent curry powder, I learned this from experience, it makes a difference. The brand we always had in our cabinet as a kid was McCormick, we can now get it in their “Gourmet Collection” and 100% Organic.


1T unsalted butter
1/2 large sweet yellow onion, finely diced
2 apples, sweet crisp – peeled, cored and finely chopped
3T all purpose flour (or rice flour for GF)
2-1/2T curry powder
3-4 skinless, boneless chicken breasts, poached and shredded
2c chicken broth/stock
2c milk
salt and pepper to taste
brown or white rice (4-6 servings)


1. Prepare rice per package instructions. This typically takes 30-50 min, unless you use minute rice.

2. Saute apple and onion in butter until tender. Add curry powder and saute 2 minutes more. Add flour and continue to cook 1 minute longer. Add chicken  broth/stock, milk, and chicken; stir well.

3. Cook on low for 30-40 minutes. Taste after 15-20 minutes and salt/pepper to taste.

Serve over rice.


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