Recipes
Creamy Apple Chicken Curry
Apple brings a quiet sweetness to this mellow curry and softens into the sauce as it cooks. It is warming rather than fiery, which makes it an easy family dinner and a very good reason to put a pot of rice on.
Ingredients
- 600 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon neutral oil
- 1 onion, finely sliced
- 2 garlic cloves, finely chopped
- 1 tablespoon grated fresh ginger
- 2 tablespoons mild curry powder
- 1/2 teaspoon ground cumin
- 1 crisp eating apple, cored and thinly sliced
- 250 ml chicken stock
- 150 ml double cream or full-fat coconut milk
- 1 teaspoon lemon juice
- Cooked rice, to serve
Method
Season the chicken with salt. Heat the oil in a wide pan over medium-high heat and brown the chicken in two batches. It does not need to cook through yet. Transfer it to a plate.
Turn the heat down to medium. Add the onion with a pinch of salt and cook for six to eight minutes, until soft. Stir in the garlic, ginger, curry powder, and cumin for one minute.
Return the chicken to the pan with the apple and stock. Simmer uncovered for 12 minutes, stirring occasionally, until the chicken is cooked and the apple is tender but still visible.
Stir in the cream and simmer gently for another three minutes. Add the lemon juice, taste, and adjust the salt. Spoon over rice and finish with coriander if you have some.
Make it ahead
The curry keeps for up to three days in the fridge. Reheat it gently so the creamy sauce stays smooth.