Curry Chicken with Apples and Rice, by Beverly Hicks Burch

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Curry Chicken with Apples and Rice

By Beverly Hicks Burch

I don’t know how or when it happened, but I’ve become a fan of curry. It might have started with Curried Fruit, which was a long ago dish of my childhood everyone seemed to serve. It may be because of that fondness of curry I’m developing an interest in Indian cooking.

But, curry can be found in other cuisines also. Curry is an ingredient found in some Asian recipes, especially Thai food. There’s a little Thai restaurant in Hoover, AL called Thai Garden House. They serve the best Curry Chicken I’ve ever had! If you’re in the area stop by and try these folks out. They’ve been around a while, so they’re tried and true with great food…

Since Tall & Handsome and I can’t eat out on a daily basis…and cooking is one of his favorite pastimes, I’m on a quest to find great curry dishes. I found one not too long ago in a Taste of Home cookbook I thought looked like it might have potential, but of course, as T & H said I had to do my Beverly thing to it, or “Bev-ized” it as I call it. The recipe combines ingredients you might never think of combining, and they come together in a wonder, colorful burst of flavor and aroma.

We cooked up a wok full the other evening after working downstairs most of the day and boy did it hit the spot! It will be on our table again!

Curry Chicken with Apples and Rice

1 pound boneless chicken breast, cut into 1 in. cubes

1 large sweet onion, thinly slices

3 cloves garlic, minced

2 tablespoons peanut oil

2 medium tart apples, peeled and sliced

½ cup chicken broth

½ teaspoon kosher salt

1 teaspoon curry powder

½ teaspoon turmeric

2 teaspoons brown sugar

A few dashes cayenne pepper (You may use more, up to ¼ teaspoon if you want the dish really hot)

1 teaspoon fresh ginger root, finely chopped

1 14-1/2 oz. can petite diced tomatoes, drained

1 jalapeno, deveined, deseeded and finely chopped

2 tablespoons chopped parsley or cilantro

Heat oil in a wok or large skillet until hot. Stir fry chicken, onion and garlic until the onions are tender.

Add apples, chicken broth and spices including the ginger root. Bring to a boil, then reduce the heat and simmer uncovered for 12 to 15 minutes until the chicken is tender and no longer pink. Be sure to stir occasionally.

Next stir in tomatoes, jalapeno and parsley. Cook until thoroughly heated, about 2 to 3 more minutes.

Serve with hot rice.


Curry Chicken with Apples & Rice

© 2009 Beverly Hicks Burch All Rights Reserved.

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