Recipe by evelyn/athens
A warming dish that is subtly-spiced and very light.
Top Review by Kree
This dish was comforting and tasty. It was definitely subtle, but the apples gave it a nice flavor, and the curry and cumin were a nice change from the types of spices my family and I usually use. I did reduce the curry to 1 tsp because my father doesn't like curry very much, but after eating it I think I might try to sneak in another tsp next time!
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 lbs chicken, cut into serving pieces
- 2 celery ribs, chopped fine
- 1 large onion, chopped fine
- 2 cloves garlic, minced
- 2 granny smith apples, cored and chopped
- 1 red bell pepper, chopped
- 1 tablespoon curry powder (or to taste)
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon cumin
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- finely chopped fresh parsley
- cooked basmati rice
Directions See How It's Made
- Heat oil and 1 tblsp butter over moderately-high heat until foam subsides.
- Brown chicken, patted dry and seasoned with salt; transfer to a plate with a slotted spoon.
- Pour off fat from casserole, add remaining 2 tblsps butter and cook celery, onion and garlic over moderately-low heat, until softened.
- Add apples and cook 5 minutes.
- Add bell pepper, curry, cinnamon and cumin and cook 1 minutes.
- Stir in flour and cook over moderate heat 3 minutes.
- Add broth and chicken and cook, covered and at a bare simmer, 15-20 minutes, or until chicken is cooked and tender.
- Transfer chicken to a plate with a slotted spoon.
- Boil sauce 3-5 minutes, or until thickened slightly, and season.
- Pour sauce over chicken and sprinkle with parsley.