Shrimp Curry

Directions

In a large heavy skillet, melt the butter and add the onions, apple, garlic, and curry powder.

Sauté for about 5 minutes.

Then stir in the flour.

Add the chicken broth, lime or lemon juice, bay leaf, pepper corns, ginger, tomatoes, and salt and pepper to taste.

Bring to a rolling boil.

Reduce the heat and simmer for about 20 minutes, stirring occasionally.

Add the shrimp, cover and cook for about 8 minutes, or until shrimp is pink.

Discard bay leaf and peppercorns before serving.

Serve over a bed of boiled rice with mango chutney or use to fill six-inch rotis.