Chicken Curry

• 14 cup butter
• 3 tablespoons onions, diced
• 14 cup tart apple, diced
• 3 tablespoons flour
• 1 12 teaspoons curry powder
• 14 teaspoon ground ginger
• 1 dash cayenne pepper
• 1 cup chicken stock (I've used bouillon as well, just watch how much salt you add later)
• 1 cup half-and-half
• 2 cups chicken, cooked and shredded (shrimp is good too)
• salt and pepper

1. In skillet melt butter and saute onion and apple until the onion is soft.
2. Blend in flour, curry, ginger and cayenne.
3. Cook and stir for about 2 minutes.
4. Add stock and cream, stirring to blend.
5. Cook for roughly 10 minutes--when sauce begins to thicken add chicken and salt and pepper to taste.
6. Serve over steamed rice with golden raisins, peanuts, or shaved coconut as condiments.

butter, onions, tart apple, flour, curry powder, ground ginger, cayenne pepper, chicken, chicken, salt

Taken from www.food.com/recipe/chicken-curry-45541 (may not work)