Preparation / 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.