PACOIMA CHICKEN CURRY
The secret ingredient to this tasty curry is basmati rice and topping everything off with cilantro and toasted coconut flakes.
1 cup white onions, thinly sliced, 1 Granny Smith apple, peeled and chopped, 1 tablespoon Jamaican curry, 3 1/2 tablespoon salted butter, 3 1/2 tablespoons flour, 1/4 cup craisins, 1 1/2 cup chicken stock, 1 cup heavy whipping cream, 2 pounds chicken thighs, cooked and chopped, 1 tablespoon chicken bouillon, 1/2 tablespoon granulated garlic, 1/2 tablespoon white pepper, 1/2 cup fresh cilantro, chopped, 1/4 cup toasted coconut flakes, 2 cups cooked basmati rice.
Get out a heavy skillet, add the butter. When the butter melts, add the onions, apple, and curry powder, stir, mix well. Add the craisins and chicken stock. Add the flour and half the cream, stir until well blended and smooth. Reduce the heat to a simmer, add the remaining cream. Continue to stir until the mixture thickens. Add the chicken bouillon, granulated garlic, and white pepper, stir. Taste, adjust seasoning as needed. Add the chicken. Serve over the rice topped off with coconut flakes and cilantro.