Ingredients

3 tbsp olive oil
1 large onion, coarsely chopped
3 garlic cloves, minced
1 tbsp peeled and grated fresh ginger
2 tbsp curry powder
2 tbsp flour
3 cups chicken broth (homemade or canned and diluted)
1/2 tsp ground coriander (optional)
1/4 cup freshly squeezed lemon juice
4-5 single, boneless, skinless chicken breasts, cut into 1” chunks
1 tbsp chutney
extra chutney (optional)
diced green peppers (optional)
chopped fresh tomatoes (optional)
minced green onion (optional)
dice fresh pineapple (optional)

Directions

1. Heat oil in large skillet. Add onion and cook until translucent. Add garlic and ginger and cook for 1 minute.
2. Sprinkle curry over onion, garlic and ginger and stir into oil. Add flour and stir.
3. Add 1 cup broth very slowly while mixing into the flour to make a smooth paste. Add remaining broth, coriander, lemon juice and chicken pieces. Bring to a boil, cover and reduce heat. Simmer for 30 minutes.
4. If sauce isn’t thick enough, remove cover from skillet and simmer until desired consistency is reached.
5. Stir in chutney and serve over rice with choice of optional condiments on the side.