Chicken and Apple Curry

Prep Time: 5 minutes

Cook Time: 30 minutes

Ingredients (Serves 4)

• 1 TBSP olive oil
• 1 tsp butter {omit for dairy-free}
• 2 large onions, chopped
• 3 apples, chopped {I used small Fuji apples}
• 1 stalk celery, diced
• 3 cloves garlic, minced
• 1 lb. chicken breast, chopped into 1 inch pieces
• 2 TBSP curry powder
• 3/4 tsp salt
• 1 3/4 cups low-sodium chicken broth or water
• 1/4 cup cold water
• 1 TBSP cornstarch
• {optional garnishes} plain yogurt, chopped mint, parsley, coconut, peanuts, cashews, almonds, green onion

Instructions

Heat oil over medium-high in a large skillet or Dutch oven. Add butter, and melt. Stir in onions, and saute until softened, about 7 minutes.

Stir in apples, celery, and garlic, and saute for 5 minutes. Push everything to the outside of the skillet.

Put chicken in the middle of the skillet. Cook for about 3 minutes, then flip. Sprinkle everything with curry powder. Stir everything together.

Season with salt, and stir in chicken broth. Stir well, and scrape up any bits that have gotten stuck to the bottom of the skillet. Turn heat down to medium, and simmer for about 5 minutes, stirring often.

Whisk together 1/4 cup cold water and cornstarch until no lumps remain. Stir into skillet, and simmer until sauce has thickened, about 5 minutes.

Serve warm over cooked brown rice with optional garnishes.

Recipe Credit: Meme Inge