Recipes

Serves 4-6

Ingredients

3 tablespoons coconut oil or butter

8 chicken thighs, boned and cut into 1 ½-inch pieces

2 sweet-tart apples, peeled, cored and cut into small dice

Juice of 1 lemon

Kosher salt & Black pepper in a mill

2 yellow onions, cut into small dice

6 garlic cloves, minced

1 2-inch piece fresh ginger, peeled and grated

1 ground cumin

2 teaspoons ground coriander

¾ teaspoon turmeric

2 cardamom pods, cracked open

2 tablespoons tomato paste

Pinch of cayenne

1 cup chicken broth or stock

1 cup heavy cream

¼ cup fresh cilantro, chopped

Steamed rice, preferably jasmine or basmati

Mild chutney of choice

1 cup whole milk yogurt, stirred

Preparation

Heat the fat in a large sauté pan set over medium heat, add the chicken and sauté until it loses its raw look, about 5 minutes. Add the apples and sauté 2 minutes more. Add the lemon juice, stir and season with salt and pepper. Use a slotted spoon to transfer the chicken and apples to a bowl, leaving behind the pan juices.

Add the onions to the pan, lower the heat and cook gently until soft and fragrant, about 15 to 20 minutes. Add the garlic and sauté 2 minutes more. Season with salt and pepper and stir in the ginger, cumin, coriander, turmeric and cardamom. Cook and stir for 4 minutes. Add the tomato paste and pinch of cayenne, cook for 1 minute and stir in the chicken broth or stock and heat through.

Return the chicken and apples to the pan, cover and simmer very gently until the chicken is just cooked through, about 15 minutes. Stir in the cream, heat through, taste and correct the seasoning as needed. Remove from the heat and let rest for 5 minutes.

Put the rice onto a serving platter. Spoon the curry over and around it, top with the cilantro and enjoy right away, with chutney and yogurt alongside.

Michele Anna Jordan is the author of 24 books to date. Email her at michele@micheleannajordan.com