Indian Chicken Apple Curry

Indian spices

Ready in: 40 minutes.
Serves: 4

1 kg Meat Cuisine chicken thighs, boneless and skinless
2 Tbsp Extra Virgin Olive Oil
2 onions, roughly diced
2 cloves garlic, crushed
1 knob of ginger, grated
¼ tsp chilli flakes or 1 whole chilli, finely sliced
2 granny smith apples, peeled, cored & diced
2 Tbsp Indian korma curry paste (or use 2 Tbsp dried curry powder)
150g natural unsweetened yoghurt
1 ¾ cups chicken stock
1 Tbsp chopped lemon grass in brine, drained or a large piece of lemon zest approx 2 cm thick
1 Tbsp lemon juice
2 Tbsp coriander or parsley, chopped

1. Remove the chicken thighs from the vacuum pack and pat dry on paper towel. Remove any large visible pieces of fat. Chop into rough pieces of approximately 3-4 cm in diameter (chicken will shrink a lot while cooking) and put aside in a bowl.

2. Heat a large deep sauce pan and pour in canola oil. Add onions and garlic and sauté for 5 minutes until translucent. Add ginger, chilli flakes and apples then sauté for a further 3 minutes until the apples start to soften.  Stir in curry paste and cook for 1 minute. Add the chicken pieces and yoghurt then stir through for another minute or so.

3. Add stock and lemon grass or lemon zest then bring to the boil. Turn down to a low simmer and cook for 15-20 minutes stirring occasionally until the chicken is cooked.

4.Stir through the lemon juice and coriander just before serving.

Serve over steamed basmati rice. Sprinkle with a little extra coriander to serve. Enjoy this with a side of flat bread or naan bread and spicy poppadoms. Add a dollop of home made fruit chutney to spice it up a little. 


* Sausages.
You may like to make this recipe with chicken or pork sausages in place of chicken. I recommend reading the labels when buying sausages to look for a good ratio of actual meat. Generally the more expensive sausages contain an actual higher meat ratio and less fat. Try some of Meat Cuisines award winning sausages.

* Cooking with apples. The New Zealand Granny Smith apple is available all year round. It is good for all-purpose cooking; holds its shape well and lends itself to sweet or savoury dishes. Granny Smiths will keep for weeks in the fridge and are great to have on hand. Another favourite for cooking is a Braeburn apple, which also holds its shape and keeps well in the refrigerator.

* Substitute a 165ml can of coconut cream for the fresh yoghurt if you prefer.

* Lemon zest is the thick yellow skin from the lemon. Use a potato peeler to peel away a 2 cm strip and try to leave the white pith on the lemon.
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