(This recipe is from the Sunset Cook Book of Favorite Recipes published in 1978.)
3 Tablespoons salad oil
3 Tablespoons curry powder
2 large mild onions, chopped
3 tart apples, peeled and chopped
3 cloves garlic, minced or pressed
2 Tablespoons dry mustard
½ teaspoon ground ginger
1 ½ teaspoons salt
¼ teaspoon liquid hot pepper seasoning
1 ½ cups regular-strength chicken broth
1 can (13.5 fl.oz.) coconut milk
4 whole chicken breasts, skinned, split, boned, and cooked
Heat the oil in a deep skillet over medium heat. Add curry powder, onion, apple, and garlic; cook and stir until onion is limp. Stir in the mustard, ginger, salt, hot pepper seasoning, broth, and coconut milk. Cover and simmer 30 minutes or until apples are tender.
Add cooked chicken breasts, cover, and simmer until chicken is heated. Transfer to a serving platter. Pass your choice of condiments. Makes 6 to 8 servings.
Condiments. Raisins, sliced green onions, shredded coconut, chopped peanuts, sliced bananas, and finely chopped chutney.(The only condiment we used was raisins.)
I served this curry with steamed broccoli and LaBrea Bakery roasted garlic loaf from Costco.
One ingredient which makes this dish special is fresh curry powder. I purchase mine from The Spice Hut. You can choose how spicy (or not) you want the curry to be. For our family I selected Garam Masala which is mild but flavorful.