1 Chicken, Cut Into Parts
2 Tablespoons Peanut Oil
½ Teaspoon Salt
¼ Teaspoon White Pepper
1/3 Cup Minced Shallots
2 Cups Chicken Broth
1 Cup Peeled, Chopped Apple
1 Teaspoon Curry Powder
½ Cup Chopped Roasted Unsalted Peanuts, Divided
1/3 Cup Heavy Cream
1 Tablespoon Cornstarch
Cider Rice (recipe Follows)
Preparation:
In Large Frypan Over Medium Heat, Place Oil. Add Chicken And Sprinkle With Salt And Pepper. Cook Until Chicken Is Brown On All Sides, About 5 Minutes.
Add Shallots; Cook 1 Minute More. Add Chicken Broth, Apple, Curry Powder And ¼ Cup Of The Peanuts; Stir To Mix Well. Reduce Heat To Low, Cover And Cook About 20 Minutes Until Fork Can Be Inserted In Chicken With Ease.
Stir Cornstarch Into Heavy Cream And Slowly Add To Frypan, Stirring Until Sauce Is Thickened. Sprinkle With Remaining ¼ Cup Chopped Peanuts And Serve Over Cider Rice.
Makes 4 Servings.
You can serve with your family and friends.
