1. Heat oil and 1 tblsp butter over moderately-high heat until foam subsides. 2. Brown chicken, patted dry and seasoned with salt; transfer to a plate with a slotted spoon. 3. Pour off fat from casserole, add remaining 2 tblsps butter and cook celery, onion and garlic over moderately-low heat, until softened. 4. Add apples and cook 5 minutes. 5. Add bell pepper, curry, cinnamon and cumin and cook 1 minutes. 6. Stir in flour and cook over moderate heat 3 minutes. 7. Add broth and chicken and cook, covered and at a bare simmer, 15-20 minutes, or until chicken is cooked and tender. 8. Transfer chicken to a plate with a slotted spoon. 9. Boil sauce 3-5 minutes, or until thickened slightly, and season. 10. Pour sauce over chicken and sprinkle with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
