A Great Tasting and Simple Chicken Curry

Hey, I never said I was a standout TV cooking personality but what I can tell you is that everyone always loves this curry whenever I make it, and its sooo easy to make.For the vegetarian version just sub the chicken stock for vegetable stock and don't use chicken. You can take out the cranberries and apples and ad frozen peas or carrots with maybe some potato for the veggie version, it all works!Please forgive the editing, I just threw this up here without doing much. Enjoy the Bollywood tunes!RECIPE:Chicken breasts with a tasty sauce made with apples, onions, curry powder, chutney, cream, dried cranberries, and chicken broth. A flavorful chicken curry recipe.Ingredients:* 3 tablespoons butter* 2 teaspoons curry powder* 2 apples, peeled, cored, finely chopped* 1/2 cup finely chopped onion* 4 to 6 boneless chicken breast halves* 2 tablespoons butter* 2 tablespoons flour* 1 cup chicken broth* 1 cup milk or half-and-half* 1/4 cup dried cranberries* 2 tablespoons chutney (peach, mango, etc)* more curry powder, salt, pepper, to tastePreparation:Melt 3 tablespoons butter in the skillet over medium-low heat; saute the curry powder, apple, and onion until tender. Remove to a bowl. Add 2 tablespoons butter to the skillet; add chicken, increase temperature to medium, and saute until browned on both sides. Remove chicken breast halves. Stir flour into butter mixture until smooth; stir in the chicken broth. Stir in milk or half-and-half until thickened. Add the apple mixture back to skillet; stir in cranberries and chutney. Add more milk if needed to thin the sauce. Taste and add more curry powder, salt, and pepper, as needed. Add the browned chicken pieces to the sauce; cover and simmer for 10 to 15 minutes. Serve with hot cooked rice. Cilantro spring to garnish (optional). Serves 4 to 6.(For less calories and salt, try using low sodium stock, and milk instead of cream.)ENJOY!!!!!!!!!!!

Pineapple with Mango Cream

Ingredients
brown sugar - 2 to 3 tbsp
cinnamon powder - tsp
rum or brandy - 1 tbsp
* tinned pineapple slices may be used instead of fresh pineapple.
mango cream
fresh curds - 4 cup
fresh or tinned mango pulp - 2 cups
fresh cream - 1 cup
sugar - to taste
orange liqueur - 2 tbsp
pistachio nuts to garnish

Method
Peel and cut pineapple into slices. Toss with remaining Ingredients and refrigerate at least for one hour.
Line a deep strainer with a thin cloth. Place curds in it and let all the liquid drain till you have about 1 cup of thick curd cheese in the cloth.
Beat the curd cheese till smooth and mix with mango pulp.
Ad whipped cream, sugar and liquor.
Just before serving, place pineapple slices in individual pudding bowls and top with mango cream and sprinkle with chopped pistachio nuts.
Courtesy : Chandri Bhat


Recipe taken from RecipezWorld.com - http://www.recipezworld.com
URL to this Recipe: http://www.recipezworld.com/indian-recipes/christmas-indian-recipes/pineapple-with-mango-cream/