Starter Curry: Curried Chicken With Apples
1/2 large onion chopped
2 teaspoons oil (olive or canola)
1 clove garlic, minced
1/2 large stalk celery, chopped
1 large apple (such as Fuji, Granny Smith), peeled and cut into bite-size pieces
1 tablespoon grated fresh ginger (optional)
1 to 2 tablespoons curry powder (Madras curry if you think the kids can handle it)
3 to 4 medium-size boneless chicken breasts, cut into bite-size cubes as shown above
1/2 cup chicken broth
salt and pepper to taste
Suggested garnishes: Plain yogurt, chopped cilantro or mint, sliced almonds or cashews
In a deep skillet, over medium high heat, saute onion in oil until it begins to soften. Add garlic, celery and apple. Cook a couple of minutes then add ginger and curry powder, stirring to combine.
Push the ingredients to one side of the pan, add a little more oil, and brown chicken on both sides. Then, stir all ingredients together and add broth. Bring to a boil, then reduce to a simmer, cover and cook about 5 more minutes until chicken is cooked through. Season with salt and pepper and top with desired garnishes.
Jenny Rosenstrach is the author of Dinner: A Love Story and the blog of the same name. She and her husband write The Providers column for Bon Appetit.