Cookstr.com

Curried Chicken and Apple Stew Over Basmati Rice

Updated February 23, 2016
(1 Votes)

0 Comments

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.

Serves4

Preparation Time10 min

Preparation Time - Text10 Minutes

Cooking Time9 min

Cooking Time - Text12

Cooking Methodsauteeing

CostModerate

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Coursemain course

Five Ingredients or LessYes

Mealdinner

Moodstressed

Taste and Texturesavory, spiced

Ingredients

  • 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)

Instructions

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.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password