I don't say this lightly, but this curry is one of my favorite meals I've eaten in a while (and my husband concurs). My husband found this recipe in his magazine The Week and it comes from a book (which I've now requested from the library and can't wait to read) called Apples of Uncommon Character: Heirlooms, Modern Classics, and Little Known Wonders. Long-time readers know that I love apples and that we go apple picking every fall (it's coming up soon). It's just something that you have to do in apple country during the fall. We go to this great orchard at Lynoaken Farms where they have tons of heirloom and heritage apples so we try all sorts of different varieties that you'd never find in a grocery store. I'm hoping that the library gets the book in before October so I can read it in time.
I urge you to make this curry this fall. I used the original recipe as a guide, but made many changes for my final recipe. I used Granny Smith apples because I thought the tartness would be nice in the curry. I think one sour and one sweet apple would apple would also be nice. The apples pair so wonderfully with the Indian spices. My version will make about three to four servings. Serve this curry with Basmati rice and a dollop of plain yogurt on top.
Chicken and apple Indian curry
1-inch piece of ginger root, peeled and roughly chopped
2 garlic cloves
1-inch piece of turmeric root, peeled and roughly chopped (or 1-1/2 teaspoons ground)
2 teaspoons Garam masala
1/2 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1-2 tablespoons coconut oil or ghee
about 1-1/4 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
1 cinnamon stick
1 medium white onion, chopped
1 cup apple cider
1 cup chicken broth/stock
2 medium apples, such as Granny Smith, cored and diced
1/2 cup chopped cilantro
plain yogurt, for serving
1 cup Basmati rice, cooked to package directions
In a food processor, blend the ginger, garlic, turmeric, Garam masala, coriander, and red pepper flakes to a paste. Add a tablespoon or coconut oil, or a couple tablespoons of apple cider to help it blend together, if needed.
In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Season the chicken with salt and add to the pan. Cook until browned, then turn and cook the other side until browned. Remove the chicken from the pan and set aside on a plate.
Add the spice paste to the skillet along with the cinnamon stick and more coconut oil, if needed. Stir the paste and cook until fragrant, about 2 minutes. Stir in the onion and continue to cook, stirring often, until soft and golden. Stir in the cider and chicken broth and stir well to de-glaze the pan. Return the chicken (and any juices) to the pan. Bring to a boil and reduce to a simmer. Cook, stirring occasionally, until the chicken is cooked through, about 8-10 minutes. Turn the heat back up to medium and stir in the apples. Cook, stirring often, until the apples are tender and the sauce has reduced, about 5-7 minutes. Taste and add more salt, if needed.
Stir in the cilantro. Remove the cinnamon stick. Serve immediately with a side of Basmati rice and plain yogurt for topping, if desired.
What was I cooking one year ago? peach & cranberry chutney
Two years ago?: Salisbury steak with red wine-mushroom sauce
Three?: beef & wild mushroom stew