Cat’s Chicken Apple Curry is a delectable, sweet-savory dish that makes the most out of skinless chicken breasts. It’s one of those quick to throw together meals that tastes like it’s been simmering for... hours. Put on the brown rice before you start the curry, and it will be ready to serve by the time you’ve finished making the curry.
Heat oil over medium-high heat in a heavy bottomed stockpot. Brown the chicken, turning often, remove the chicken from the pan and set aside.
In the same pot, sauté the onions until translucent, about 5 minutes.
Add the potatoes, apples, carrots, raisins, curry powder, cinnamon, cumin, and cayenne. Stir to mix well. Cook for 5 minutes, stirring often. Stir in the flour, and cook, stirring constantly for 3 minutes.
Add the browned chicken and water. Bring to a boil, then cover and simmer for at least 20 minutes, or until the potatoes are tender. Serve with Basic Brown Rice.
This dish is an excellent candidate for using up any leftovers you may have from a roast or poached chicken.