Chicken Curry with a Million Condiments
This recipe offers endless flavor and texture combinations from a 'million condiments' and is ideal for large groups, parties, and festive occasions.

Ingredients
- 5 tablespoons curry seasoning, divided
- 3 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
- 1/4 cup flour plus 2 tablespoons, divided
- 6 tablespoons unsalted butter, divided
- 4 tablespoons olive oil
- sea salt to taste
- 1 large onion, finely chopped
- 2 small tart apples, peeled and coarsely chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine 2 tablespoons curry, 1/4 cup flour, and the chicken. Toss to coat.
- Heat a large skillet over medium-high heat. Add 4 tablespoons of butter and the olive oil.
- Once the butter has melted, add the chicken and cook until just done and slightly browned, about 5 minutes.
- Transfer the chicken to a 2 quart oven-safe casserole dish. Set aside.
- In the same skillet over medium-low heat, add the remaining 2 tablespoons butter and the onion. Cook for 5 minutes or until the onions are translucent.
- Add in the garlic and apples. Sauté until the apples are soft, about 5 minutes. Remove from heat.
- Stir in the remaining 2 tablespoons of flour and 3 tablespoons of curry. Mash the onion and apple mixture until thoroughly combined and paste-like.
- Return the skillet to medium heat. Stir in the chicken stock, 1/2 cup at a time, until well combined.
- Stir the cream and bring the sauce to a low boil, stirring frequently for about 10 minutes. The sauce should thicken.
- Remove from heat. Stir in the lemon juice and zest. Pour the curry sauce over the chicken in the prepared dish. Cover and bake for 45 minutes.
- Serve with rice and the 'million' condiments of your choice.