Green Apple Chicken Curry

Green Apple Chicken Curry

//Ingredients//

1 1/2 pounds skinless, boneless chicken breast cutlets
3 Tbsp vegetable oil
2 large garlic cloves, smashed and roughly chopped
1/4 cup finely chopped onion
2 Tbsp yellow curry powder
2 Tbsp water
1 teaspoon butter
4 tart green Granny Smith apples, cored and roughly chopped (peel ON)
1 teaspoon salt
1 1/2 cups water
1 Tbsp brown sugar

//Directions//

1. Heat the oil in a large sauté pan on medium heat. Add the garlic and let cook until the garlic starts to get browned.

2. Add the chopped onions to the pan and let cook until translucent (about 4 minutes).

3. While the onions are cooking, in a small bowl, mix together the curry powder and 2 tablespoons of water. Stir with a spoon until you have a smooth, thin paste. Once the onions are translucent, stir in the curry paste. Let bubble and cook for 1 minute. Stir in the butter.

4. Add the chopped apples and salt to the pan. Add 1 1/2 cups of water, or enough water to just almost cover the apples. Stir in the brown sugar.

5. Bring to a boil and reduce to a simmer. Let cook, uncovered, on a low simmer for 30 minutes, until thickened and cooked through. Add more water if needed if the mixture starts to stick to the pan.

6. While the curry is cooking, cut the chicken breast cutlets into thirds or quarters to make smaller serving pieces (they'll cook more quickly too). Sprinkle them on both sides lightly with salt (about 1/4 teaspoon). Sprinkle with 1 teaspoon of the curry powder, lightly rubbing the curry powder into the chicken on all sides. In a skillet, cook 2-3 minutes on each side, or until lightly browned and just cooked through. Add to the curry before serving.

Serves 4. Serve with a warmed flour tortilla, pita bread, or over rice.