- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 28 Times
I love those canned curry sauces, for with a little doctoring they take the work out of cooking Indian food. Add the chicken and some onion, apple, and sliced almonds, and a fragrant, exotic dinner is on the table in less than 30 minutes. And by the way, my children adore this dish, probably because the apple and coconut sauce make it sweet. I like to serve the curry with the aromatic long-grain rice known as basmati. If you cannot locate it in your supermarket, try a health food store or Indian market. Not only is the rice delicious, but it cooks in just 15 minutes! If you are looking for a vegetable, steamed fresh or frozen spinach makes a perfect side dish.
- 2 tablespoons vegetable oil
- 1 medium-size onion, sliced (for about 1 cup)
- 1 pound chicken tenders (about 12), rinsed, cut into pieces, and patted dry
- 1 can (10 ounces) Indian coconut cooking sauce (korma)
- 1 cup diced peeled apple
- 1 cinnamon stick
- 1 tablespoon heavy (whipping) cream (optional)
- 2 tablespoons toasted pre-sliced almonds (optional)
- Sweetened flaked coconut, for garnish (optional)
Pour the oil into a large skillet and heat over medium heat. Add the onion and cook, stirring, until it browns slightly, 2 to 3 minutes. Add the chicken pieces and cook until they also brown slightly all over, 3 to 4 minutes. Add the coconut sauce, apple, cinnamon stick, and ¼ cup of water. Let simmer, uncovered, until the chicken cooks through, 2 to 3 minutes. Add the cream, if using, increase the heat to medium-high, and cook until the liquid thickens a bit, 2 minutes longer. Remove and discard the cinnamon stick. Serve the stew garnished with the almonds and flaked coconut, if desired.
© 2003 Anne Byrn
Note from Cookstr's Editors
Nutritional information does not include optional heavy cream, sliced almonds, or Sweetened flaked coconut.