Chicken Curry

I tried a new recipe tonight of chicken curry with apples. I found the recipes at Linday's blog
It was really good and not too hard to make as it was my first time making curry. We ate ours over brown rice, served with salad and bread.

Chicken Curry

Makes 6-8 servings

This recipe extends for several meals at our home! It is very freezable as well! Serve a smaller portion, balanced with vegis and rice and/or naan and it will stretch quite a bit!

2-4 Chicken thighs, cut into chunks (depending on how much meat you would like!)
2 Tbsp whole wheat flour
1 Tbsp curry powder
4 Tbsp ginger, fresh and finely chopped
4-6 garlic cloves, fresh and finely chopped (start with four and add more as needed)
1 large onion, chopped
1/2 green apple, chopped
3 Tbsp curry powder
6 or more Tbsp whole wheat flour
1 Tbsp sea salt (lower this amount to 1-2 tsp if you are using canned chicken broth)
1 Tbsp rapadura or other natural sweetener
2 1/2 cups (or approx. 1 1/2 -15 oz cans) chicken broth
2 1/2 cans (14 oz) coconut milk

Combine chicken, 2 Tbsp of flour & 1 Tbsp of curry powder in a Ziploc or bowl to coat. Fry lightly in oil (preferably coconut oil) in a frying pan for just a few minutes until cooked. Set aside.

Combine fresh garlic, ginger, onion, apple, curry powder, flour, sweetener and salt in frying pan. Allow to fry under medium heat to mold the ingredients together (around 10 minutes), until onions are transparent, heated completely through. Add liquids - chicken broth & coconut milk, and stir frequently until heated through and thickened. Add more flour to thicken as needed. Add breaded chicken.

*note: I cut the recipe in half. I still used the same amount of chicken, but I did half of everything else and it still made alot. I just didn't have enough curry powder or coconut milk. I added ginger, salt and honey to taste. I also added sliced zucchini 5 minutes before serving. Very good! Thanks Lindsay!