The Pioneer Woman Tasty Kitchen
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Carrot Apple Curry

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Level: Intermediate

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Description

My family’s delicious carrot apple curry recipe with chicken. I like it with rice.

Ingredients

  • Oil For Cooking
  • 1 pound Chicken Thighs (4-5 Pieces, Cleaned Of Fat), Chopped
  • 1 whole Onion
  • 1 whole Apple (sweet) Chopped
  • 1 cup Carrots, Chopped
  • Cilantro, Chopped (a Good Handful)
  • 1 clove Garlic, Minced
  • 1 cup Chicken Stock Plus A Extra Spoonful Of Chicken Bouillon
  • 1 cup Milk
  • 2 Tablespoons Curry Powder
  • ½ teaspoons Cumin
  • ½ teaspoons Ginger (optional)
  • 1 Tablespoon Cornstarch (extra As Needed)
  • ½ Tablespoons Molasses

Preparation

Heat the oil in a large skillet. Saute chicken and onion until cooked through. Set aside. Leave the drippings in the pan.

Saute apple, carrots and cilantro until very soft. About 5-8 minutes. Add the garlic.

In a small bowl combine the chicken stock with bouillon and milk. Take one or two spoonfuls of this mixture and put it in a separate bowl along with the curry powder, cumin, ginger, cornstarch, and molasses.

Add the first chicken stock/milk mixture gradually to the apples/carrots/cilantro.

Add the second cornstarch/spice mixture a little at a time.

Simmer until the sauce coats the back of a spoon, about 5 minutes. Add extra cornstarch if necessary.

Add chicken and onions.

Heat through and serve over rice.

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