Easy Curried Chicken with Apples

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Curried Chicken with Apples
1 cup roughly chopped onion
3 clove garlic, sliced
inch piece of fresh ginger, peeled
1 hot chili pepper (optional)
2 Tbsp vegetable oil
tsp cumin seeds
1 cup crushed tomatoes (canned)
cup full-fat plain yogurt
1 tsp ground coriander
tsp ground cumin
tsp ground turmeric
tsp ground cayenne (optional)
tsp ground black pepper
tsp ground cinnamon
4 whole cloves
2 whole star anise
8 boneless, skinless chicken thighs
1 cup peeled and diced Mutsu (Crispin) apple
cup roasted unsalted cashews
1 Tbsp lemon juice
1 Tbsp lime juice
2 Tbsp chopped fresh coriander leaves

Fragrant Jasmine Rice
6 cup water
1 Tbsp ground coriander seed
1 stem lemongrass, bruised
1 Tbsp salt
1 cup jasmine rice
2 Tbsp olive oil
1 Tbsp finely grated lemon zest
cup lemon juice
cup chopped fresh coriander
1 dash red chili flakes (optional)
salt & pepper


Curried Chicken with Apples
1. In a food processor, puree onion, garlic, ginger and chili (if using) until a paste. Heat oil in a large skillet over medium-high heat for 1 minute. Add cumin seeds and cook for 30 seconds, then add onion paste and stir, cooking for just over 5 minutes, until onions have browned slightly.
2. Add tomatoes and simmer vigorously for about 5 minutes, until reduced slightly, and oil appears at the edges of the liquid.
3. Stir in the yogurt and spices, stirring constantly until evenly blended.
4. Add chicken and season lightly, tossing to coat.
5. Stir in apple and cashews. Cover pan and reduce heat to medium, cooking until chicken has cooked, about 30 minutes, adding cup water if sauce evaporates (sauce should coat chicken completely).
6. Immediately before serving, stir in lemon or lime juice and fresh coriander.
7. Adjust seasoning to taste and serve with Fragrant Jasmine Rice.

Fragrant Jasmine Rice
1. Bring water, coriander seed, lemongrass and salt up to a boil. Rinse rice in a fine strainer until it runs clear and add to boiling water. Simmer rice (uncovered is OK) for 10 minutes. Drain and rinse rice through a fine strainer, remove lemongrass and return to pot.
2. Over low heat stir in olive oil, lemon zest and lemon juice until blended. Stir in chopped coriander and red chili flakes (if using) and season to taste. Serve warm or at room temperature.

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