Let’s spice things up a bit this week with a fun, slightly exotic chicken curry. This dish is loaded with apples, which lends a touch of sweetness and works fantastically with the peanut butter and coconut milk-based curry sauce. Serve with lots of rice and you’ll have a delightful dinner in just 30 minutes. If this looks good to you, but you think it might be too much for the kids, reserve a bit of the chicken without sauce and serve with the cooked rice. You’ll still get something delcious without the need to make two dinners. Enjoy!
Peanut Apple Chicken Curry
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 teaspoons curry powder
- 1/4 cup scallions, chopped
- 1 cup creamy peanut butter
- 2 teaspoons rice wine vinegar
- 1 3/4 cups apple juice
- 1 3/4 cups coconut milk
- 1/4 cup brown sugar
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
- 1/2 small yellow onion, chopped
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch strips
- 2 medium red apples, peeled, cored and chopped
- salt, to taste
- pepper, to taste
- cooked rice (optional)
To make sauce: In medium to large saucepan, heat oil over medium heat. Add garlic, curry powder and scallions. Saute 1 minute.
Add peanut butter, vinegar, apple juice, coconut milk, brown sugar and cayenne. Bring to simmer, reduce heat and cook over low heat, stirring frequently, about 10-15 minutes.
Meanwhile, in large skillet, heat oil. Add onion and stir fry about 2-3 minutes until onions start to become opaque.
Add chicken and apples, and stir until chicken is cooked completely. Add peanut sauce and cook until heated evenly, about 2-5 minutes. Season with salt and pepper, to taste. Serve warm over rice, if desired.
Recipe courtesy of Southern Peanut Growers
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