blue ribbon chicken curry

4 T butter
1/4 c minced yellow onion
1 small apple
5 T flour
1-1/2 c chicken broth
1/2 c half-and-half
1/2 t salt
4t curry power
1/8 t cayenne pepper
1/4 t ground ginger
3 c cubed cooked chicken

melt the butter in 9-10 inch skillet over moderately high heat. Add the onion and apple, and cook for 10 minuted, or until tender. blend in the flour, then add the chicken broth and half-half and cook, stirring constantly, until the sauce had thickened-about 5 minutes. Stir in the salt, curry powder, cayenne pepper, and ginger. Add the chicken, and cook, covered over very low heat for 15 minutes. Serve over white rice.

Number of Servings: 4

Recipe submitted by SparkPeople user NIK-NAK-MARIE.