Chicken Curry in a Hurry

Justin worked from 6am until 9pm yesterday. I'm seriously sick, and it's kind of a battle just to get through the day. After dropping off our ballots yesterday, I HAD to run to the grocery store to get a few essentials, and decided that I might as well make a comfort-food dinner that Justin wouldn't like anyway. Enter Chicken Curry. I love Indian food. I cannot get Justin to try it for the life of me. I cannot tell you how many times I've suggested the Indian place for dinner, but I just CANNOT get him on board!

Note: This curry recipe calls for pre-cooked chicken. So, this is a great quick dinner if you have chicken leftovers, or can be made with the help of a rotisserie chicken (as I did tonight). It's an adaptation of an adaptation of a recipe from Better Homes and Gardens...a very basic curry that you can easily dress up or down. And you probably have all but one of the ingredients already (if you keep curry powder, you probably have them all)!  It has some spice, but not too much...Lizzy gobbled it right up! I served over Basmati rice, but any rice (or even noodles!) would be great! 

Ingredients:
2 Tbsp butter

1 1/2 c. finely chopped apple
1/2 c. chopped onion
1 clove garlic
2 T flour
2-3 tsp. curry powder

1/8th to 1/4th tsp cayenne pepper
1 tsp. salt
1 c.  fat free half and half (coconut milk would also be amazing)

1 c. chicken broth
2 c. shredded cooked chicken

Raisins, Peanuts, Parsley, or other items for garnish, if desired. 

How: 

Brown the butter in a large skillet. Add onions, apples, and garlic. Cook until onions are just translucent. Add the flour, salt, curry powder, and cayenne pepper to the skillet. Stir well. Add the half & half and the chicken broth. Cook over high heat until sauce comes to a rapid boil. Reduce heat to low, and simmer until sauce thickens. Add the chicken, and continue to simmer until chicken is heated through. 

Spoon sauce over rice, noodles, or potatoes, and top with your favorite appropriate garnish.