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Wash
and clean chicken breasts; place
in a 10" skillet with 1/2 cup of
water, peppercorns, bay leaf and
allspice. Cover and simmer
until the chicken is cooked
through - about 15 minutes.
Drain, saving the strained
liquid. Discard skin of
chicken, and cut breasts into
cubes. There should be
about 1-1/2 cups of chicken,
packed down. Melt butter
in skillet; add onion and apple;
cook gently, stirring often, for
about five minutes. Stir
in curry powder. Dissolve
bullion cubes in reserved
chicken stock and sufficient
water to make two cups; add 1/4
cup of this to skillet; cover,
and cook onions and apple about
ten minutes longer over very low
heat, or until liquid has been
evaporated. Stir in flour,
then add remaining bouillon, and
cook slowly, stirring
constantly, until thickened.
Add chicken, salt and pepper to
taste. Reheat, then serve
with steamed rice. |
