Chicken and apple curry

December 2, 2009

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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
1/2teaspoon 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
1. In a large flameproof casserole, heat the oil and cook the garlic and ginger, stirring often, for 5 minutes. Stir the curry powder into the pan and cook, stirring, for 2 minutes or until the curry is fragrant.

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