Thursday, December 4, 2008

Curried Chicken with Apples

This may not be the most attractive meal I've ever made. I'm aware it's a bit brown, but it really is quite good. I've realized I am really liking fruit in savory contexts, so when I saw this curry with apples, I thought it was a great fall/winter meal. My mom came over last night for dinner before the Vanderbilt basketball game and liked this as well. I threw in some raisins on a whim because I thought they would add a nice textural contrast. The sauce thickened up nicely and went well with the brown rice.

Curried Chicken with Apples
source: Casual Kitchen

1 pound ground chicken (The original recipe called for cubed or ground pork. You could also use cubed chicken.)
3 tablespoons olive oil
2 apples, peeled, cored and chopped (I used one Fuji apple and one Granny Smith)
1/2 cup chopped onion
2 tablespoons flour
1 to 2 teaspoons curry powder, to taste
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder (or one clove garlic, pressed or minced)
2 cups chicken broth
1 tablespoon lemon juice

1) Brown the cubed pork on all sides in oil, on high heat, in a large non-stick pan, about 4-5 minutes.
2) Turn heat down to medium-high. Add apples and chopped onions to the pork. Saute for 4-5 minutes, until starting to brown lightly. Add flour and dry spices, stir well and continue sauteing for another 1-2 minutes.
3) Add remaining ingredients, cover and simmer for 35 minutes. Serve with rice.

Serves 4.