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 taste as if they’ve 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’e 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 cooking 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.
- 2 tablespoons grape seed or canola oil
- 1 pound boneless, skinless chicken breast, cut in to 2-inch pieces
- 1 medium onion, chopped
- 2 large Yukon Gold potatoes, peeled and cut into a 1-inch dice
- 2 large Fuji apples, peeled, cored and cut into a 1-inch dice (about 2 cups)
- 1 medium carrot, peeled and cut into 1-inch pieces (about 1 cup)
- ½ cup Thompson raisins
- 1 tablespoon mild curry powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne powder, or to taste
- 1 tablespoon all-purpose flour
- 2 cups water
- 1 recipe Basic Brown Rice
Ann's Tips and Tricks
This dish is an excellent candidate for using up any leftovers you may have from a roast or poached chicken.