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Granny Smith Apple Curry Chicken

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Ingredients

Adjust Servings:
4 tablespoons vegetable oil
2 1/2 lbs boneless chicken breasts, cut into 1 1/2-inch pieces and patted dry
1 large onion, minced
5 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
3 tablespoons flour
1 lb canned whole tomatoes, chopped including the liquid
1 1/2 cups chicken broth
1/2 cup golden raisin
1 small lemon, juiced and it's grated zest
1 granny smith apple, peeled, cored, and cubed

Nutritional information

721.5
Calories
251 g
Calories From Fat
27.9 g
Total Fat
6.5 g
Saturated Fat
121.1 mg
Cholesterol
420.3 mg
Sodium
69.2 g
Carbs
3.9 g
Dietary Fiber
13.6 g
Sugars
47.1 g
Protein
573g
Serving Size

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Granny Smith Apple Curry Chicken

Features:
    Cuisine:

    Great flavor, saved in my favorites for the future. Didn't measure but guestemated the proportions. Came out great. The apple adds a hidden sweetness. We paired with a CA red blend. Can't go wrong that way.

    • 155 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Granny Smith Apple Curry Chicken, A friend of mine from college helped me make this dish, although I was looking for something more spicier, this turned out to be very tasty He knew I liked curries and he being from Pakistan – who better to teach me Now every time I make this dish I remember my good friend Ahsad Khan, God rest his soul, he passed away in 94 , Great flavor, saved in my favorites for the future Didn’t measure but guestemated the proportions Came out great The apple adds a hidden sweetness We paired with a CA red blend Can’t go wrong that way , Great Flavor! I didn’t have apples either but it still turned out terrific! I uped the amount of cayenne pepper to 1/2 tsp( we like it hot ) and also added a 1/4 cup of honey for some sweet to balance out the spice Thanks Mr Dan


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    Steps

    1
    Done

    In a Heavy Pot Heat 2 Tablespoons of the Oil Over Medium High Heat, Add the Meat in Small Batches and Salt and Pepper to Taste,Saute the Meat Until It Is Browned on All Sides. Remove the Meat to a Plate. to the Pot Add the Remaining Oil and the Onion and Cook the Onion, Stirring Occasionally, Over Medium Heat For 5 Minutes. Add the Garlic, Curry Powder, Coriander, Cumin, Ginger, and Cayenne and Cook the Mixture Over Medium Low Heat, Stirring, For 1 Minute. Add the Flour and Cook the Mixture, Stirring, For 2 Minutes. Return the Chicken Breast to the Pot, Add the Tomatoes and Their Liquid, Chicken Broth, Raisins, Lemon Juice and Zest, and Salt and Pepper to Taste, Bring the Liquid to a Boil, Stirring, and Simmer the Curry, Covered, For 1 1/2 Hours. Add the Apple and Simmer the Curry, Covered, For 30 Minutes More, or Until the Meat Is Tender. Serve With Rice.

    2
    Done

    to Freeze: Let the Curry Cool to Room Temperature, Transfer It to a Freezer Container With a Tight-Fitting Lid or to a Resealable Freezer Bag, and Freeze It For Up to 2 Months.

    3
    Done

    to Reheat: Thaw the Curry in the Refrigerator. Transfer the Curry to a Pot and Simmer It Over Medium Heat, Covered, Stirring Occasionally, For 15 Minutes, or Until It Is Heated Through. Correct the Seasoning, Adding Salt, Pepper, and Fresh Lemon Juice to Taste. Serve With Rice.

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    Vienna Chambers

    Taco enthusiast crafting unique and flavorful fillings for her dishes.

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