Chicken Apple Curry

Writ­ten: 12/30/2022

Notes for dairy-free Chick­en Apple Cur­ry, made from bone-in chick­en thighs, left­over apples, and peas

What

Chick­en cur­ry with apples over rice

Ingredients

Rice, 3–4 bone-in chick­en thighs, 2–3 apples, frozen peas, onion, gar­lic, toma­to paste, salt, pep­per, cur­ry pow­der, cumin/ground cilantro, soy sauce, rice wine, chick­en broth, Apple juice, pota­toes, toma­toes (option­al), corn­starch

Time

45–60 min­utes

Steps

• Make rice
• Heat oil in deep dish skil­let
• Add half of onions and gar­lic
• Add bone-in chick­en thighs skin side down (I pre­fer them whole first, then cut up, but for speed, you can cut first)
• Add sea­son­ings: salt, pep­per, sug­ar, soy sauce, rice wine, cur­ry, cumin, ground cilantro
• Brown on either side of chick­en (don’t cook through!)
• While keep­ing an eye on that, start peel­ing and cut­ting the pota­toes and apples into chunks
• Remove chick­en and set aside with sauces
• Add more oil
• Add rest of onions and gar­lic
• Add pota­toes first, and sea­son (salt, pep­per, soy sauce, curry/cumin/cilantro)
• If you haven’t fin­ished prepar­ing the apples, do them now
• Add apples, sea­son (to taste and also the toma­to paste)
• Wait until the pota­toes are par­tial­ly cooked
• Add apple juice and chick­en broth
• Add toma­toes (option­al)
• Taste
• Let sim­mer a bit
• Add half of the frozen peas
• Cov­er and low­er heat a lit­tle
• In the mean­while, cut the now-cooled chick­en into chunks, and remove the bones (or add them into the skil­let if you want)
• Cook until pota­toes are soft
• Uncov­er, add chick­en and sauces
• Keep uncov­ered and cook until chick­en is done
• Add rest of peas
• Taste!
• Mix corn­starch with water (how much corn­starch depends on how thick you want it)
• Pour in and stir to thick­en into a sauce
• Taste and fix
• Keep it on until things are bub­bling again
• Turn off and let sit for a few min­utes

Pour over rice and you’re done!

**Note: I can’t tol­er­ate spicy foods, so I don’t make my stuff spicy. I am also lac­tose intol­er­ant, so no milks. If you like creami­er cur­ry, you can add milk or coconut milk. If you like spicy, use spicy cur­ry or spicy**