1 very ripe plantain (yellow skin with black spots), cubed
1 chicken breast, cubed
1 sliced onion
1/2 stick butter
1 medium apple, peeled and cut into cubes
2 teaspoons flaked coconut
3 teaspoons curry powder
1/4 pint heavy cream
3 tablespoons flour
Servings: 2
Boil chicken pieces until tender in about 2 cups of water. Remove from heat, strain chicken and save broth. Cut chicken into bite size cubes. In a sauce pan, sauté onions and apples in butter. Add bay leaf, coconut flakes, and curry powder. Sprinkle with flour and sauté for 3 minutes. While stirring, add reserved broth (should be about 1 1/2 cups). When sauce is smooth, add salt and pepper to taste. Add Cream, plantain and chicken. Simmer for 10 minutes. Serve over a bed of rice and garnish with coconut flakes.
1 chicken breast, cubed
1 sliced onion
1/2 stick butter
1 medium apple, peeled and cut into cubes
2 teaspoons flaked coconut
3 teaspoons curry powder
1/4 pint heavy cream
3 tablespoons flour
Servings: 2
Boil chicken pieces until tender in about 2 cups of water. Remove from heat, strain chicken and save broth. Cut chicken into bite size cubes. In a sauce pan, sauté onions and apples in butter. Add bay leaf, coconut flakes, and curry powder. Sprinkle with flour and sauté for 3 minutes. While stirring, add reserved broth (should be about 1 1/2 cups). When sauce is smooth, add salt and pepper to taste. Add Cream, plantain and chicken. Simmer for 10 minutes. Serve over a bed of rice and garnish with coconut flakes.
