1. Bring chicken stock to a simmer. Meanwhile, season chicken with salt and pepper, and brown in oil. After approx 4 minutes, remove to a separate dish and set aside. 2. Melt the butter and add ginger, garlic, and onion. Cook a few minutes until done. Sprinkle in the flour and cook until browned (basically, make a roux.) Add curry powder and tomatoes, stir well. Mix in 1/2 cup hot stock, making sure to scrape the stuff off of the bottom of the skillet. 3. Pour the mixture into the simmering stock. Add the chicken, onion, potato, and carrot. Simmer 30 minutes. 4. Add the apples, soy sauce, and honey. Allow to cook for 5 more minutes, remove from heat and serve with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
