Apple-curry adds a delicious flavor to traditional baked chicken. Served over warm rice, this meal is easy and enjoyable.
Yield: 7 servings
Directions
- Bring water to a boil in a medium saucepan. Add butter, ½ teaspoon salt, and rice; stir well and return water to a boil. Cover and reduce heat to low. Cook for 20 minutes or until tender. Remove from heat and fluff with a fork.
- Combine flour, remaining ½ teaspoon salt and black pepper in a shallow dish. Slice each chicken breast and thigh in half on an angle and dredge the chicken pieces in the seasoned flour.
- Heat a large skillet over medium-high heat; add the oil to the pan. Add the chicken to the skillet and cook about 3 to 4 minutes per side or until golden brown. Remove chicken from skillet and set aside.
- Stir in onions, peppers, and garlic and cook about 5 minutes. Add curry, stirring well.
- Add tomatoes, cider, chicken stock, and currants. Simmer for about 5 minutes, then add apples and chicken to skillet. Bring to a boil and lower heat to simmer.
- Serve over warm rice.
Recipe created by: Washington Apple Commission
