This Mild Chicken Curry with Apples is from Dinner: A Love Story (affiliate link). You can find her blog here. I enjoy her writing, as I mentioned before and her recipes are quite good too! I was inspired to try her “starter curry” recipe because my youngest, who loves curry, just moved into her first apartment. I love cooking Indian curries with Patak’s Curry Pastes (affiliate link) but I thought a good curry that just uses curry powder would be good for my daughter to try cooking. I cooked up a batch when I knew she would be home in a few days and sent the leftovers back with her to try.
This is a mild curry. If you like a spicier curry, you can try this curry recipe. I think next time I make this I’ll cook up the cilantro stems along with some fresh ginger and a chili pepper like I normally do. But this was good, too! Just mild. I changed up a few ingredients, using up the whole can of coconut milk rather than being left with a partial can and adding more garlic.
Mild Chicken Curry with Apples
- 2 Tbs oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 stalk celery. chopped
- 1 large apple, peeled and chopped
- 1 tsp grated fresh ginger
- 2 Tbs curry powder
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 cup chicken broth
- 1 15- oz can coconut milk
- handful of frozen peas
- plain yogurt
- chopped cilantro
- Heat the oil in a large deep skillet over medium heat. Add the onion and cook about 5 minutes, until soft. Add the garlic, celery, apple and ginger and cook another few minutes, then stir in the curry powder.
- Push all this to one side, add a bit more oil to the pan and brown the chicken pieces. (If you're pan is small, do the chicken in two batches. It won't brown well if it's too crowded.)
- Stir all the ingredients together and add the chicken broth and coconut milk and bring to a simmer.
- Stir in the peas and cover, cooking until the chicken is done, about 10 more minutes.
- Serve with rice and top with yogurt and cilantro.
When I pack up anything rice I either put all the curry/stew on the bottom and the rice on the top (which doesn’t make as pretty a picture!) or push the rice up to one side. This keeps the rice from absorbing all the sauce.