Recipe for Curried Chicken

Here is a recipe that my dad handed down to me. We had chicken a lot when I was growing up. It was one of the cheaper types of meats back in the day, unlike now when there is nothing cheap anymore. Dad tired to make his chicken dishes taste different so we wouldn't get sick of having chicken all the time. We probably ate chicken 3 to 4 times a week when times were lean. Looking back at those days, I feel I was very fortunate to have meat on the table every day of the year.

Get your taste buds ready, because this curried chicken recipe will knock your socks off. It is so good! Maybe I'm just partial because it came from my dad, but I do think it is a real winner.

Here is what you need to make curried chicken:
3 cups of chicken diced into bite-sized pieces
1 cup of chicken broth
2 cups of half and half
1/8 teaspoon of salt
1/8 teaspoon of pepper
2 Granny Smith apples peeled and chopped
2 sticks of butter or margarine
1 large onion chopped
1 green pepper chopped
1 red pepper chopped
1/3 cup of shredded coconut
6 tablespoons of flour
1 and 1/2 tablespoons of curry powder

Here is what you do to make curried chicken

Note: Here is a good way to clean out your refrigerator. If you have left over chicken in the fridge, us it instead of cooking more.

Melt the butter or margarine in a skillet on medium low heat, add the onions, peppers, celery and apples. Saute them for about 5 to 6 minutes. The onions should be clarifying. Now add the flour and combine with the butter. Slowly add the chicken broth and stir until the flour is mixing well with the flour. Add the rest of the ingredients now. Stir the mixture frequently so that it doesn't burn on the bottom. When chicken mixture comes to a boil it is ready to take off the stove. From start to finish it shouldn't take longer than 30 minutes to make this delicious meal. Serve with rice and spinach if you like.