Name: Chicken & Green Apple Curry with Basmati Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 354 ml chicken or vegetable broth; 1.361 kg chicken thighs, boneless skinless; 3 cloves garlic; 6 Granny Smith apples; 1 ½ medium yellow onions; black pepper; curry powder; salt; virgin coconut oil

Chicken & Green Apple Curry with Basmati RiceChicken & Green Apple Curry with Basmati Rice — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

354 ml chicken or vegetable broth

1.361 kg chicken thighs, boneless skinless

3 cloves garlic

6 Granny Smith apples

1 ½ medium yellow onions

black pepper

curry powder

salt

virgin coconut oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Season the rice with salt and add water; bring the mixture to a boil over high heat.

Wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Preheat a sauté pan over medium-high heat.

While the sauté pan heats up, pat the chicken thighs dry with paper towels and place on a cutting board. Cut into 2 ½-cm pieces and season with salt and pepper.

Once the pan is hot, add coconut oil and swirl to coat the bottom.

Add the chicken to the pan; cook, tossing occasionally, until the pieces are browned but not fully cooked through, 3 to 4 minutes total. Once done, transfer the chicken to a bowl and set aside.

While the chicken cooks, wash and dry the cutting board. Trim off and discard the ends of the onion and remove the outer layer; small dice the onion into 6-mm pieces.

Once the chicken has been transferred, add more coconut oil to the skillet followed by the onion. Cook, stirring frequently, until softened, 3 to 5 minutes.

Quarter the apples lengthwise, then cut out the core and stem from each section; large dice the apples into 1 ¼-cm cubes.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic.

Add the garlic and curry powder to the pan; stir until fragrant, 15 to 30 seconds.

Add the apples to the pan; cook, stirring occasionally, until they begin to soften, 1 to 2 minutes.

Return the chicken to the pan and pour in the broth; season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the chicken is cooked through and the apples are tender, 4 to 6 minutes.

Uncover the rice and fluff with a fork.

To serve, divide the rice between bowls and top with the curry. Enjoy!

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