Serves 4
2 | tablespoons vegetable oil |
2 | cloves garlic, finely chopped |
1 | piece (2 inches) fresh ginger, finely chopped |
1 1/2 | tablespoons curry powder |
4 | cups cooked cubed chicken ( 3/4-inch pieces) |
2 | medium tomatoes, cored and cut into eighths |
2 | cups water |
Salt, to taste | |
1/2 | teaspoon crushed red pepper, or to taste |
2 | apples (Cortland, Jonagold, Rome, Honey Crisp), peeled, seeded, and cut into 1/2-inch wedges |
2 | tablespoons chopped fresh parsley or 3 scallions, finely chopped |
1/2 | cup dry-roasted cashews or peanuts, coarsely chopped |
2. Add the chicken, tomatoes, water, salt, and red pepper to the pan. Cook, stirring, until the mixture comes to a boil.
3. Set the cover on askew. Let the chicken cook, stirring occasionally, for 2 minutes.
4. Stir the apples into the pan. Cook 2 minutes more.
5. Spoon the curry over rice. Sprinkle with parsley or scallions and cashews or peanuts. Sheryl Julian
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