Servings: 4-6Time: Prep: 10 minutes; Cooking: 7 minutes; Refrigerate: 2 hours
Hardware: Measuring spoons and cups, a cutting board and knives, a small sauce pan, a mixing spoon, a storage container
- 1 tablespoon butter
- ¼ cup chopped onions
- 2 cloves garlic
- 2 tablespoons golden raisins
- ¼ teaspoon salt
- ½ tsp grated ginger
- 2 tablespoons yellow curry powder (I use Sharwood)
- 1 teaspoon sugar
- 2/3 cups cream
- 1 granny smith apple
- 1-lb cooked cubed chicken
- Fresh cracked pepper
- Chop the onion and garlic, the smaller the better.
- Melt the butter over medium heat and add the onions, garlic, raisins, salt, and ginger. Adjust the heat until the onions are bubbling, but not browning. Cook for 5 minutes or until the onions are translucent.
- Add the sugar, curry powder, and cream. Turn the heat up and bring the curry to a boil, stirring constantly. Remove from the heat and allow to cool. The curry should thicken as it cools.
- While the curry is cooling wash the apple and roughly chop.
- Stir the apple, curry, chicken, and a few grinds of fresh black pepper together and refrigerate for at least 2 hours before serving.