Becca’s Chicken Curry
In a large skillet, saute onion, garlic and apple in desired fat for about 5-7 minutes over medium heat.
Add can of tomatoes, flour mix, and curry to taste. Stir to mix well. Reduce heat and cover. Simmer for 10 minutes.
Transfer mixture to a blender or food processor and blend until smooth. Transfer to serving dish. Add approx 1 cup of dairy free/egg free mayo and stir. Add warm diced chicken and mix completely.
Serve over rice.
My family is large and this will serve us all a healthy portion. It can also be halved.
Also, I do not measure my mayo so the cup measure is an estimate. I tend to add until I get the right color.
You can use any flour for your curry. It only needs to thicken a little. I have only used gluten-free combinations free of cornstarch.
You can adjust the amount of garlic and curry to your taste. I usually go with three tsp but I do not like things hot.
You can use any apple as long as it is sweet and firm. I like the Fuji for its size and taste. You can use a vidalia onion, but a yellow onion gives more flavor. I tend to buy apples and onions that are about equal in size.