Apple Chicken Curry

Apple Chicken Curry

Good morn­ing, lovely peo­ple! Laura and I have been talk­ing for ages about jour­ney­ing into the way back of our archives to re-photograph old recipes that we love (but which had our own ama­teur pics, which we don’t). And we’re finally doing it! It’s so nice to have great shots to go along with these golden oldies. Today’s recipe goes back to June of 2010! Which was about three months into this wacky project. I’m sad to report that 7 year-old Esme is as spice averse as 3 year-old Esme was. Sigh… In hap­pier news, this mild curry is still a win­ner with the whole fam­ily. I’m going to call it a win. And now, I’ll hand it over to… me. That’s so weird.

Esme thinks she doesn’t like spicy food. Her belief is so strong that if some­one uses the word spice at the table she won’t touch her din­ner. But if you don’t say any­thing and present her with a bowl of curry, Thai noo­dles or Span­ish chick pea stew she’ll hap­pily eat it up. I just don’t push my luck. Tonight’s din­ner was one of my favourite not spicy spiced dishes — Apple Chicken Curry.

applechickencurry

photo by Maya Vis­nyei

It’s based loosely on a recipe from Annabel Karmel, with a few tweaks. It’s also nearly an all-in-one dish which I’m a fan of on a day like today where I was run­ning around and didn’t have time for any prep. I also like it because it makes me feel like I’m not a jerk who just gives into my kid’s relent­less requests for noo­dles with cheese. But believe me, I’m that jerk a cou­ple of times a week.

Apple Chicken Curry

Ingredients

  • 1 cup brown rice
  • 1 glug of veg­etable oil
  • 2 chicken breasts (you could use thighs if that's what you've got) cut into bite-sized pieces
  • 1 onion
  • 2 gar­lic cloves minced
  • 1 large apple, peeled and sliced into thin wedges
  • 1 — 2 tsp curry pow­der or paste
  • 1 tsp soy sauce
  • 2/3 cup of coconut milk
  • 2/3 cup of chicken stock
  • 1 cup of frozen peas
  • dol­lop of plain yogurt

Method

Put your rice on.

Saute the chicken in a bit of veg­etable oil in a pan until they start to colour.

Add the onions and cook for about five more min­utes.

Then add the gar­lic and the curry and cook for another minute or so.

Add the coconut milk, chicken stock and soy and stir together.

Add the apple pieces and sim­mer for another five min­utes.

Add the frozen peas and sim­mer for another cou­ple of min­utes.

I always cut into chicken to test it for done-ness before serving.

Put a scoop of rice in a bowl and top with a ladle or two of curry

 

 

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2 Comments

  1. Lisa
    September 30, 14:04 Reply

    We love love this recipe over at our house! Thank you for all of your delicious, tot-friendly recipes! Your book is one of my absolute favourites!

    • Laura
      October 05, 10:54 Reply

      Hi Lisa, Thank you so much for taking the time to write. We’re so happy your toddler (s?) enjoyed the dish. It’s a fan of our kids too! Ok, you just made our day too. So happy you enjoy the book. Let us know if there are any recipes or help you need with strategies.

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