Chicken Curry

Name: Chicken Curry
Cuisine: Indian
Ingredients: 2 tablespoons peanut or vegetable oil; 2 tablespoons peanut or vegetable oil; One 3½-pound chicken, backbone and wing tips removed and cut into 8 pieces with skin and bone intact; reserve the backbone and wings for stock; One 3½-pound chicken, backbone and wing tips removed and cut into 8 pieces with skin and bone intact; reserve the backbone and wings for stock; One 3½-pound chicken, backbone and wing tips removed and cut into 8 pieces with skin and bone intact; reserve the backbone and wings for stock; 3 tablespoons unsalted butter; 3 medium onions, chopped; 3 garlic cloves, chopped; 2 hot green chili peppers (jalapeños), seeded, ribs removed and cut into ⅛-inch dice; 2 hot green chili peppers (jalapeños), seeded, ribs removed and cut into ⅛-inch dice; 1-inch piece fresh ginger, grated; 2 tart apples (such as Newtown Pippin or Greening), peeled, cored and cut into ¼-inch dice; 2 tart apples (such as Newtown Pippin or Greening), peeled, cored and cut into ¼-inch dice; 2 tart apples (such as Newtown Pippin or Greening), peeled, cored and cut into ¼-inch dice; 2 tablespoons good quality curry powder; 2 tablespoons fresh or unsweetened canned shredded coconut meat; 2 tablespoons fresh or unsweetened canned shredded coconut meat; 2 cardamom seeds, crushed; ⅓ cup plain yogurt; 1¾ cups chicken stock, homemade or low-sodium canned; 1¾ cups chicken stock, homemade or low-sodium canned; 1¾ cups chicken stock, homemade or low-sodium canned; 1 stalk lemon grass, peeled or 2-inch piece of lemon zest; 1 stalk lemon grass, peeled or 2-inch piece of lemon zest; Salt to taste; 1 tablespoon lemon juice; 2 tablespoons chopped fresh cilantro

Preparation info

Serves
4

Difficulty
Easy

Appears in

Apples (A Country Garden Cookbook)

By Christopher Idone

Published 1998

About

It was the British Colonialists who brought curry back from India. They paired it with apples when making curry dishes and added it to chutneys made with apples to accompany the dish.

Ingredients

2 tablespoons peanut or vegetable oil
One 3½-pound chicken, ba

Asia
Europe
United Kingdom
India
Main course
Gluten-free

Method

In a large nonreactive skillet, heat the oil over high heat. Brown the chicken pieces on all sides and set aside.

Pour off the fat from the pan and add the butter. When the butter begins to foam, add the onions and garlic and sauté until translucent, approximately 5 minutes. Add the chilies, ginger and apples and cook another 3 minutes, or until the apples begin to soften. Mix in the cu