Nat's Curry

The entirety of the following post was copied from my sister-in-law's blog...I thought the recipe looked terrific and didn't want to lose it, so I have copied onto my blog so I remember to make it....

About a year ago I put in a request in the SL Trib's Cuisine Quest for a recipe for Thai Siam's Yellow Chicken Curry and today I FINALLY received it. Huzzah! You can read the entry here.

Without further adieu here is the recipe- I'll test it this weekend and give you all the verdict on whether or not it can hold up to the deliciousness of Thai Siam's.

Curried Chicken and Veggies
1 tablespoon oil
1 to 2 teaspoons curry powder
12 ounces boneless, skinless chicken breasts, cubed
1/2 teaspoon salt
1?8 teaspoon freshly ground white pepper
1 cup chicken broth
1 medium onion, cut into wedges
2 carrots, peeled and sliced
3 medium potatoes, peeled and cut into small cubes
Water, as needed
1 cup chopped apple, optional
2 tablespoons flour
1/4 cup water
Hot cooked rice
In a large frying pan over medium-high heat, warm oil. Add curry powder; cook and stir for 30 seconds. Add onion and sauté for a minute. Add cubed chicken and cook until browned.
Add salt, pepper, chicken broth, onion, carrots and potatoes.
Cover with enough water to cover vegetables. Bring to a boil; cover, reduce to a simmer, and cook, about 15 minutes. Add apple, if using, and cook, 5 minutes longer.
In a small bowl, combine flour and water. Pour thickener into mixture, stirring as you pour. Cook until thick and bubbly, about 10 minutes.
Serve curry over hot rice.
Servings » Four
Adapted from Better Homes & Gardens, Frieda Franchina