Chapter 8: Chicken Curry Ingredients:
2 tbsp (30 ml) olive oil
2 large onions, finely chopped
1 tbsp (15 ml) ginger, finely chopped
1 tbsp (15 ml) garlic, finely chopped
2 tbsp (25 ml) mild curry paste (reduce to 1 tsp if you like it mild).
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground coriander seed
1 tsp (5 ml) ground cumin
2 lb (1 kg) boneless skinless chicken breasts cut in 2 inch (5 cm) pieces
1 cup (250 ml) coconut milk
2 cups (500 ml) chopped apple
1 cup (250 ml) water
1 tbsp (15 ml) lemon juice
2 cups (500 ml) baby spinach
1 cup (250 ml) organic currants (optional sweetness)
2 tbsp (25 ml) chopped coriander garnish
Add Celtic sea salt to taste
Directions:
1.
Heat the oil over medium-low heat in a wok or skillet, and sauté the onions slowly until softened and browned on the edges, about 10 minutes. Add the ginger and garlic. You will need to sauté for 5 minutes longer.
2.
Stir in the curry paste, cinnamon, coriander and cumin and cook until fragrant, about 1 minute. Add the chicken and sauté for about 4 minutes or until coated with the spices and slightly brown. Season to taste and remove the chicken to a bowl.
3.
Add the coconut milk, apples and water to the wok, scraping up any bits at the bottom of the pan. Bring to the boil. Reduce heat and simmer 10 minutes or until apples soften.
4.
Return chicken and simmer, uncovered for 2 to 3 minutes or until the chicken is almost cooked through. Remove from heat and stir in lemon juice, spinach and raisins. Taste for seasoning, adding salt or lemon juice as needed. Garnish with coriander.
Note: This is classic and delicious. For those short on time consider investing in a slow cooker (crockpot). Use the water called for in regular recipe but add the coconut milk right at the end before you serve it.
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