|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|
|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