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Curried Chicken with Apples

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Curried Chicken with Apples 

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Recipe summary

Flavourful curried chicken with apples and roasted cashews from Anna Olson.

Preparation time: 10 minutes
Cooking time: 40 minutes
Yield: 4

Ingredients

Curried Chicken with Apples

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

Fragrant Jasmine Rice

  • 6 cups water
  • 1 tablespoon ground coriander seed
  • 1 stem lemongrass, bruised
  • 1 tablespoon salt
  • 1 1/2 cups jasmine rice
  • 2 tablespoons olive oil
  • 1 tablespoon finely grated lemon zest
  • 1/4 cup lemon juice
  • 1/4 cup chopped fresh coriander
  • 1 dash red chili flakes (optional)
  • salt & pepper

Directions

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 ½ 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.
Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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Cooking Club Challenge

May's Cooking Club Challenge: Chicken with Papaya BBQ Sauce

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