Recipe

Chicken Curry

We love curries so we’ve tried to make this version as simple as possible so you can make it any night of the week. You can tweak the heat according to taste but we always think a little spice is awfully nice.

ingredients

  • 2 Large spoons Peanut or other vegetable oil to lightly coat large skillet
  • 1 Large Onion , skinned and coarsely chopped
  • 2 Cloves Garlic , peeled and minced
  • 1 Pound boneless skinless chicken cutlets cut into bite size pieces
  • 1 Granny Smith Apple , peeled, cored and chopped into pieces
  • 2 Large spoons Golden raisins
  • 3 Large spoons Curry powder , preferably spicy (or add dash cayenne)
  • 1 Cup chicken broth
  • 1 Can Coconut milk
  • 2 Large spoons silvered almonds (optional)

prep / directions

Sautee chopped onion in the oil over medium heat until soft, adding minced garlic for the last few minutes. Move to the side of the skillet and add the chicken pieces, stirring often until cooked through about 5 minutes. Add apple, golden raisins and curry powder and stir together for another minute or so. Pour in chicken broth and coconut milk, blending well and continue simmering over medium heat for another 10 minutes or so. Add crunchy almonds and serve piping hot over rice. Asparagus or broccoli will always make a good side. 

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