I discovered the Loaves and Fishes Cookbook while reading through one of Ina Garten's cookbooks because she made frequent references to it. It appears to be out of print, but I found it at my local library. This dish is wonderful and like most curries, tastes even better the next day.

Ingredients

6 serv.

clarified butter (I used regular butter)↗1⁄4 cup
boneless skinless chicken breasts (I think I used 3 breasts, cut up when I made it)↗6
Sauce
butter↗4 tablespoons
finely chopped onions1 1⁄2 cups
garlic cloves, minced↗2
peeled cored and finely chopped tart apples1 1⁄2 cups
flour↗3 tablespoons
curry powder↗1 1⁄2 tablespoons
cardamom↗1⁄2 teaspoon
coriander1 teaspoon
salt↗3⁄4 teaspoon
pepper↗1⁄2 teaspoon
chicken stock↗3 cups
grated lime rind↗2 teaspoons
tablespoon lime juice↗1
cup mango chutney, finely chopped1⁄2

Step-by-step instructions

1
Preheat oven to 200°.
2
Heat the clarified butter in a large pan and sauté chicken breasts on both sides till browned.
3
Cover the pan; heat the chicken breasts over low heat for five minutes.
4
Transfer to a platter. Keep warm in the oven while you're making the sauce.
5
To make the sauce, melt the butter in the sauté pan.
6
Add the onion and sauté over low heat till transparent.
7
Add the garlic and apples and sauté for 2 minutes.
8
Add the flour, curry powder, cardamom, coriander, salt and pepper. Stir to mix well.
9
Add the chicken stock, lime rind, lime juice and chutney.
10
Bring sauce to a boil, stirring constantly.
11
Pour around chicken and serve.
12
It's great served over rice.

Source: food.com

Original recipe ↗

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