Ingredients
- 3/4 cup Chicken Stock, add chicken base
- 1/4 cup Heavy Cream
- 2 tablespoons Milk
- 1/2 cup Celery, diced
- 1/2 cup Onion, diced
- 1 cup Red Bell Pepper, diced
- 1 cup Green Bell Pepper, diced
- 1/2 cup Carrots, diced
- 1 1/2 cups Apples, frozen and cut in half
- 1 tablespoon Curry Powder, toasted
- 2 tablespoons Honey
- 1 1/2 teaspoons Chopped Parsley
- 2 tablespoons Hot Sauce
- 2 cups Chicken Breast, diced chunky
- Roux (1/3 cup butter and 2/3 cup flour)
Directions
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Melt butter and stir in flour to make a roux and set aside.
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Poach chicken breast in chicken stock until ¾ done, remove, and cut diced, chunky style.
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Remove excess fat from the stock. Add roux, milk and heavy cream. Let simmer until thicken.
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the celery, carrots, and curry powder. Let cook until vegetables are half done.
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Add the remaining ingredients including diced chicken.
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Let simmer until peppers are tender. Add apples at the last minute. Adjust seasoning.
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Add parsley when ready to serve.