Apple & Chicken Curry

  • 1 cup cider, hard or sweet
  • 2-inch piece of ginger, peeled and roughly chopped
  • 2 garlic cloves
  • 1 tsp turmeric
  • 2 tsp garam masala
  • ½ tsp ground coriander
  • 2 tsp vegetable oil or ghee
  • 2 lbs boneless chicken breasts
  • Salt and pepper
  • 1 medium onion, chopped
  • 2 shallots, chopped
  • 1 cup chicken broth
  • 2 large apples, cored and diced
  • 4 tbsp butter
  • 1 cup cilantro leaves, chopped
  1. In a blender or food processor, blend cider, ginger, garlic, and spices to a paste.
  2. In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper and add to the pan. Cook until brown, about 3 minutes. Turn and brown the second side, another 2 minutes. Remove and set aside. Add onion and shallots to the pan and sauté until golden, about 5 minutes. Stir in cider paste and chicken broth. Return chicken to the pan. Cover, reduce heat to a simmer, and cook, stirring occasionally, until chicken is tender and ALMOST cooked through.
  3. Remove the chicken out of the pan and cut into smaller strips. Add apples, increase heat to medium high, and cook, stirring, until sauce has thickened and apple is tender, 5 minutes. Put the chicken back into the pan until it’s cooked thoroughly.
  4. Turn off heat and stir in butter. Sprinkle cilantro on top.

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