Chicken Curry with Apples
There's nothing as warming and flavorful as a spicy curry dish. This one features tender chicken and tart apples. It's delicious as is with a side of fragrant jasmine rice, or you can offer a selection of tasty garnishes like mango chutney, chopped peanuts or cashews, toasted cocunut flakes, or raisins for a truly festive meal.
1 3 1/2-pound chicken, cut into serving pieces
Salt and ground black pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 large onion, diced
2 carrots, peeled and diced
2 ribs of celery, diced
1 red bell pepper, diced
1 small jalapeno pepper, minced (optional)
2 garlic cloves, minced
2 firm, tart apples, cored and diced (peeling the apples is optional)
2 tablespoons curry powder, or to taste
2 tablespoons all-purpose flour
3/4 ounce Glace de Poulet Gold® dissolved in 2 cups hot water
1/4 cup heavy cream
Chopped fresh parsley for garnish
Season the chicken pieces generously with salt and pepper. In a large pot or casserole, warm the oil and butter over medium heat until the butter is melted. Increase the heat and add the chicken pieces, skin side down. Cook untll the chicken is deep golden brown on both sides, turning once, about 5 minutes per side. Transfer the chicken to a platter and pour off all but 2 tablespoon of fat from the pan.
Reduce the heat to medium, add the onion, carrots, and celery to the pot, and cook until the onion is translucent, about 5 minutes. Add the red pepper and jalapeno (if using), and cook another 5 minutes, stirring occasionally. Add the garlic and the apples and cook another minute.
Stir in the curry powder and the flour and cook, stirring constantly, for 3 minutes. Slowly add the diluted Glace de Poulet Gold®, stirring constantly. Return the chicken pieces to the pan along with their juices, arranging them in a single layer. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, untll the chicken is tender and cooked through.
Transfer the chicken from the pot to a warm platter. Stir the cream into the sauce in the pot and simmer until it reaches the desired consistency. Season to taste with salt and pepper. Serve the chicken with the sauce spooned over the top, garnished with the parsley.
Wine Pairing: Gerwurtztraminer, Riesling