Curry Chicken over Rice

Get a good curry powder. It makes a difference. Store option would be McCormick  “Gourmet Collection” and 100% Organic. I prefer Penzey’s.


1T unsalted butter (vegan butter alternative or EVOO for DF)
1 medium sweet yellow onion, finely diced
2 apples, sweet crisp – peeled, cored and finely chopped
3T all purpose flour (or rice/gluten-free mix flour for GF)
2-1/2T curry powder
3-4 skinless, boneless chicken breasts, poached and shredded
2c chicken broth/stock
2c milk (coconut milk for DF)
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.
– Tip: I LOVE the butter flavor. You can find butter olive oil at oil shops.

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

Serve over rice. Matches well with simple steamed broccoli or green beans.


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