Blue Ribbon Curry Chicken

¼ cup butter

1 apple - peeled, cored and finely chopped

¼ cup chopped onion

3 tablespoons all-purpose flour

1 ½ cups chicken broth

½ cup half-and-half cream

4 teaspoons curry powder

½ teaspoon salt

¼ teaspoon ground ginger

⅛ teaspoon cayenne pepper

3 cups cubed skinless, boneless chicken

Melt the butter in a large skillet over medium heat. Stir in the apple and onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the flour, chicken broth, and half-and-half, cooking until the sauce has thickened, about 5 minutes. Season with curry powder, salt, ground ginger, and cayenne pepper. Add the chicken, then cover and cook until the chicken is longer pink in the center, about 10 minutes.