The best part about this dish is how much fun it is to eat. It’s truly a dish for a crowd or a party. This recipe has amazing flavor in every single bite. And the cool thing is that with all the different condiments, each bite is a little bit different. The options for condiments is endless. I chose 10 condiments for this posting, but don’t let that hold you back. My Curry blend skews slightly to the sweeter, mild side, so it works perfectly for chicken and grains.
Condiments – a few suggestions:
Cashews, cooked diced bacon, mango chutney, thinly sliced scallions, shredded coconut, finely chopped red onion, dried currants, dried cranberries, fresh diced avocado, sliced banana, pineapple chunks, peanuts etc.
For this recipe you will need:
For the Chicken:
- 3 Tbsp. all-purpose flour
- 1 1/2 Tbsp. Victoria Taylor’s Curry
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
- Your favorite Victoria Taylor’s Sea Salt
For the Sauce:
- 1 Tbsp. olive oil
- 2 medium onions, finely chopped (about 2 cups)
- 2 large cloves garlic, minced
- 1 large Granny Smith apple, peeled and coarsely chopped
- 1 can (14 1/2 oz.) 100% fat-free chicken broth
- 3 Tbsp. Victoria Taylor’s Curry
- 2 Tbsp. flour
- 1/2 cup light cream
- 1 Tbsp. grated lemon zest
- 1 Tbsp. lemon juice
For chicken, combine flour and Curry in shallow dish. Coat chicken pieces lightly with Curry mixture; set aside.
Heat oil and butter in a large skillet over medium heat.
Sauté chicken just until done and lightly browned. Transfer to a 2-quart baking dish; season with Sea Salt.
For sauce cook in the same skillet used for the chicken, heat oil over medium low heat. Add onions; sauté until soft, about 5 minutes. Add garlic and apples; sauté until apples are just soft enough to mash. Remove from heat.
Combine flour and Curry in small bowl; mix well. Add to cooked onion mixture.
Mash onion mixture using a wooden spoon until well mixed and paste-like. Place skillet over medium heat; add chicken broth slowly mixing constantly. Add light cream; bring to a low boil stirring frequently. Boil 5 minutes or until thickened. Stir in lemon zest and juice.
Preheat oven to 350°F. Pour sauce over chicken in baking dish. Bake 40-45 minutes or until chicken is no longer pink in center.
Serve with cooked rice and condiments of your choice.