Hello there! I have been craving Curry Chicken ever since Nami from Just One Cookbook shared her recipe a couple of weeks ago. Unfortunately my pantry lacked several of the ingredients that were needed, to make do I had to look around for something else to accommodate what I had on hand. This Curry Chicken recipe turned out real yummy also, my little girl enjoyed it thoroughly which came as a surprise, I thought the spices would be overwhelming for her young taste buds, instead she asked for seconds! Hope you will enjoy also…
3 cups Chicken Stock
1 tbsp. canola or peanut oil
1 lb. boneless skinless chicken breast, cut into 1″ chunks
Salt and freshly ground black pepper
2 tbsp. butter
1 tsp. finely chopped fresh ginger
1 medium yellow onion, 1⁄2 finely chopped, 1⁄2 cut into
1 clove garlic, finely chopped
3 tbsp. flour
2 tbsp. curry powder
1 dried bay leaf
1 small fuji apple, peeled, cored, and coarsely chopped
1 tsp. honey
Steamed short-grain white rice
1. Bring the chicken stock to a simmer in a medium pot over medium-high heat; reduce heat to medium-low to maintain a simmer. Meanwhile, heat the oil in a large skillet over high heat. Season chicken breasts all over with salt and pepper to taste, add to the skillet, and cook, stirring and turning frequently, until deep golden brown on all sides, about 4 minutes. Remove the skillet from the heat, transfer the chicken to a large plate, and set aside.
2. Return the skillet to medium-high heat and melt the butter. Add the ginger, chopped onions, and garlic and cook, stirring often to scrape up any browned bits, until the onions are translucent, about 3 minutes. Sprinkle in the flour and cook, stirring constantly, until mixture is evenly browned, about 2 minutes. Add the curry powder, stir well to combine, and remove the skillet from the heat. Add 1⁄2 cup of hot chicken stock and whisk vigorously to combine, scraping up any browned bits from bottom of skillet. (The browned bits will contribute greatly to the taste and color of the curry.) Whisk the curry mixture into the pot of simmering chicken stock, then add the reserved browned chicken breasts, onion pieces, bay leaf, and apples. Bring the curry to a boil, reduce the heat to medium-low, and simmer, stirring occasionally, until thickened and apple pieces are tender, about 30 minutes.
3. Add the honey and salt to taste to the curry and stir well to combine. Cook the curry, stirring occasionally, over medium-low heat, until the flavors meld, about 5 minutes more. Serve the curry with steamed rice.
Adapted from Saveor