This recipe has a lot of ingredients and it’s a lot of work and a whole lot of sho’nuf delicious.


1/2 cup white onion, thinly sliced, 1 Honey Crisp apple, peeled and diced, 2 tablespoons yellow curry powder, 1 tablespoon Thai red curry paste, 1 tablespoon chicken bouillon, 1/4 teaspoon turmeric, 1/4 teaspoon ground cumin, 1/4 teaspoon allspice, 3 tablespoons butter, 1 (15 oz.) coconut milk, 3 1/2 tablespoons flour, 3/4 cup heavy whipping cream, 2 pounds chicken thighs, cooked and cut into bite-sized pieces, 3 cups cooked basmati rice, 1/2 bunch fresh cilantro, chopped, 1/2 cup roasted peanuts.

Get out a small bowl add the curry powder, curry paste, chicken bouillon, turmeric, cumin, and allspice, mix well, set aside.  Get out a skillet add the butter, when the butter melts add the onions, and apple saute until the onions are translucent.  In a cup add the flour and halt the whipping cream beat with a fork until smooth, add to the skillet along with the rest of the whipping cream.  Add the bowl of seasonings and continue to cook for about 3-4 minutes.  Add the chicken, cook another 3 minutes.  Serve hot over rice topped with cilantro, and peanuts.

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