What do you think when you hear the word “curry”? Some people think of the spice, a major component in Indian foods. Others think of curry as a dish that includes a sauce for rice, which is the literal translation of the word kari, from which the word curry is derived. Both are correct.

Curry powder isn’t a single spice but a spice mix, usually consisting of coriander, turmeric, cumin, fenugreek, and chili peppers as the main ingredients. A whole host of other spices may be included in the blend, such as ginger, garlic, fennel seed, caraway, cinnamon, clove, mustard seed, green and black cardamoms, nutmeg, white turmeric, curry leaf, long pepper, and black pepper. Needless to say, curry powder is a complex spice mix. It adds tons of depth & flavor to recipes.

As a dish, curries are almost as elaborate in their ingredient list as the curry spice blend is! Curries may contain fish, meat, poultry, or shellfish, either alone or combined with vegetables. There are also entirely vegetarian versions. Curries can be either ‘dry’ or ‘wet’. A dry curry is made with very little liquid which evaporates off, leaving the other ingredients coated in the spice mixture. Wet curries contain a significant amount of sauce with a number of options for its base like yogurt, cream, coconut milk, coconut cream, tomato purée, or broth.

This recipe is a curry in both senses of the word. It is a wet curry with apple and onion that uses a significant amount of curry powder in it.

Chicken Curry

Chicken Curry (adapted from realsimple.com) Time Required: 45 minutes, Yield: 4 servings

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon flour
• ½ teaspoon freshly ground black pepper
• 1½ teaspoons kosher salt, divided
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 yellow onion, halved and thinly sliced
• 1 Granny Smith apple, peeled and chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons curry powder
• 2 cups chicken broth
• cilantro for garnish
• cooked rice or naan for serving
• raisins, toasted coconut, peanuts as toppings

Prep the onion and apple.

Directions:

Place the chicken in a medium bowl and toss it with the flour, pepper, and 1 teaspoon of the salt.

Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until it is golden brown, about 5 minutes. Transfer the chicken to a clean plate.

Cook the chicken in the oil.

Add the butter to the skillet and allow it to melt. Add the onion, apple, garlic, and remaining ½ teaspoon of salt to the pan. Cook, stirring often, until everything is softened, about 3 minutes.

Add the onion and apple to the melted butter.

Add the curry powder and continue cooking and stirring, until everything is sticky, about 2 minutes.

Curry powder is added to the pan.

Add the broth and bring it to a simmer.

Add the broth and simmer the mixture.

Return the chicken to the skillet and simmer the curry rapidly, stirring occasionally, until the chicken is cooked through and the liquid is reduced and saucy, about 6 to 10 minutes.

Add the chicken back into the pan.

Serve the curry with rice or naan and cilantro, yogurt, raisins, toasted coconut, and peanuts as toppings on the side.

Serve the curry with an assortment of toppings.

Complexity makes for a very satisfying meal!  ~Linda

Chicken Curry (adapted from realsimple.com) Time Required: 45 minutes, Yield: 4 serviongs

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon flour
• ½ teaspoon freshly ground black pepper
• 1½ teaspoons kosher salt, divided
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 yellow onion, halved and thinly sliced
• 1 Granny Smith apple, peeled and chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons curry powder
• 2 cups chicken broth
• cilantro for garnish
• cooked rice or naan for serving
• raisins, toasted coconut, peanuts as toppings

Directions:

Place the chicken in a medium bowl and toss it with the flour, pepper, and 1 teaspoon of the salt.

Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until it is golden brown, about 5 minutes. Transfer the chicken to a clean plate. Add the butter to the skillet and allow it to melt. Add the onion, apple, garlic, and remaining ½ teaspoon of salt to the pan. Cook, stirring often, until everything is softened, about 3 minutes. Add the curry powder and continue cooking and stirring, until everything is sticky, about 2 minutes. Add the broth and bring it to a simmer. Return the chicken to the skillet and simmer the curry rapidly, stirring occasionally, until the chicken is cooked through and the liquid is reduced and saucy, about 6 to 10 minutes.

Serve the curry with rice or naan and cilantro, yogurt, raisins, toasted coconut, and peanuts as toppings on the side.