Chicken Curry

• 3 to 5 lb. boneless chicken breasts
• 1/2 c. butter or margarine
• 2 to 3 Tbsp. curry powder
• 1 1/2 c. chopped onion
• 1 1/2 c. peeled, diced apple (I like to use Jonathan or Ida Red, Granny Smith)
• 2 chicken bouillon cubes with 2 c. hot water
• 1 Tbsp. cornstarch
• 1 c. evaporated milk
• brown and wild rice or whatever you prefer

1. Cut chicken breasts into about 1-inch chunks (I use a large electric skillet). Place all meat in pan and cook until done, try not to brown.
2. Remove from pan. Place butter and onion; simmer until tender. Add apple and curry powder; simmer until tender. Add apple and curry powder; simmer about 5 to 10 minutes. Add bouillon. Blend cornstarch with 1/4 cup cold water; add to skillet. Stirring, add milk. Add chicken; stir and simmer about 5 minutes until hot.
3. Serve over rice. We prefer a mix of brown and wild or just brown.

chicken breasts, butter, curry powder, onion, apple, chicken bouillon, cornstarch, milk, brown

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36913 (may not work)