This meal is a feast for the palate and the eyes. Serve it for your family, or consider it the next time you have guests.
For this recipe you’ll need:
8 chicken thighs
2 Tablespoons olive oil or other cooking oil
1 cup fresh mushrooms, sliced
1 onion, chopped (you need about ½ cup)
1 clove garlic, minced
1 Tablespoon curry powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
¾ cup chicken broth
1 apple, cored and chopped
1 cup half and half
2 Tablespoons all-purpose flour
Optional assorted condiments: chopped hardboiled eggs, raisings, peanuts, toasted coconut, chopped tomato, chopped green peppers, chutney, and cut up fruits.
To make this recipe:
Skin the chicken, rinse it, and pat it dry. In a large skillet, cook the chicken for approximately 10 minutes in hot oil until lightly browned. Turn once during cooking time. Remove the chicken from the pan and add additional oil if needed, to the pan.
In the same pan as you cooked the chicken, add mushrooms, onion, and garlic. Cook until the onions and mushrooms are tender, then add curry powder, salt, and cinnamon. Cook and stir for 1 minute. Add apple and chicken broth then return the chicken to the skillet. Bring the mixture to a boil, reduce heat, cover, and simmer for approximately 15 minutes or until the chicken is tender and no longer pink.
Transfer the chicken to a platter and cover with aluminum foil to keep it warm. Stir the half-and-half into the sauce and cook until it is thickened and bubbly. Cook for one minute more. Uncover the chicken and place it on top of cooked rice if desired. Spoon the sauce over the chicken and allow guests to add additional sauce if desired. Top or place additional condiments on or beside the chicken.