CURRIED CHICKEN AND APPLE STEW
I love those canned curry sauces, for with a little doctoring they take the work out of cooking Indian food. Add the chicken and some onion,
apple, and sliced almonds, and a fragrant, exotic dinner is on the table in less than 30 minutes. And by the way, my children adore this dish,
probably because the apple and coconut sauce make it sweet. I like to serve the curry with the aromatic long-grain rice known as basmati.
If you cannot locate it in your supermarket, try a health food store or Indian market. Not only is the rice delicious, but it cooks in just 15 minutes!
If you are looking for a vegetable, steamed fresh or frozen spinach makes a perfect side dish.
To Prep: 10 Minutes
To Cook: 9-12 Minutes
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2 tablespoons vegetable oil
1 medium-size onion, sliced (for about 1 cup)
1 pound chicken tenders (about 12), rinsed, cut into pieces, and patted dry
1 can (10 ounces) Indian coconut cooking sauce, korma.
1 cup diced peeled apple
1 cinnamon stick
1 tablespoon heavy (whipping) cream (optional)
2 tablespoons toasted pre-sliced almonds (optional)
Sweetened flaked coconut, for garnish (optional)
Pour the oil into a large skillet and heat over medium heat. Add the onion and cook, stirring, until it browns slightly, 2 to 3 minutes.
Add the chicken pieces and cook until they also brown slightly all over, 3 to 4 minutes. Add the coconut sauce, apple, cinnamon stick,
and 1/4 cup of water. Let simmer, uncovered, until the chicken cooks through, 2 to 3 minutes. Add the cream, if using, increase the heat
to medium-high, and cook until the liquid thickens a bit, 2 minutes longer. Remove and discard the cinnamon stick. Serve the stew
garnished with the almonds and flaked coconut, if desired.|