A delightful twist on a classic chicken curry, enhanced with creamy textures and a zesty lemon touch.
Melt the butter in a large skillet over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the chopped onion, diced green apple, and minced garlic to the skillet. Stir to combine.
Chop the ingredients evenly for consistent cooking.
Cook the mixture over low heat, covered, until the onion is soft and translucent, about 10 minutes.
Stir occasionally to prevent sticking.
Sprinkle the curry powder over the mixture and stir well to coat.
Toast the curry powder slightly to enhance its flavor.
Dissolve the cornstarch in the milk and pour it into the skillet. Stir to combine.
Ensure the cornstarch is fully dissolved to avoid lumps.
Pour in the chicken broth and mix well. Reduce the heat to low and cook, stirring frequently, until the sauce thickens slightly.
Simmer gently to develop the flavors.
Add the lemon zest and lemon juice, stirring to combine.
Taste and adjust the lemon juice to your preference.
Stir in the cooked chicken pieces and cook until heated through.
Ensure the chicken is fully cooked before serving.
Serve the curry over rice or with naan bread. Garnish with your choice of condiments like chopped scallions or toasted almonds.
Present the dish with a variety of garnishes for a colorful and inviting look.
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