to taste low-fat sour cream (optional) orto tasteyogurt
Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color.
Add apple, onion, lemon juice, mushrooms, bullion and 1 1/2 cups apple juice. Increase heat to high and bring to a boil.
Rinse chicken and pat dry.
Add to pan.
Reduce heat, cover and simmer until meat is no longer pink (about 30 minutes). Transfer chicken to a platter and keep warm.
In small bowl, blend flour and remaining 1/2 cup apple juice. Gradually add to sauce in pan, stirring constantly and cook until sauce is thickened.
Pour over chicken.
Garn ish with green onions and sour cream or yogurt. Serve over rice
“I honestly cannot imagine why this recipe has never been reviewed! It’s delicious and not at all difficult to make. I didn’t use the green onion or dairy toppings because, honestly, they weren’t needed. The dish was simply yummy without the additions. I used a Fuji apple as that is what I had and it worked perfectly. Try it, you’ll love it. :D”