Ingredients
-
2
-
1/8
-
-
1
-
1
-
1/2
-
3
-
1
-
1/4
-
2
-
2
-
4
-
1/8
-
1/4
-
1
Directions
Curried Chicken With Apples, This is spicy, but not too spicy It’s full of flavor and no one ingredient is overpowering I think it’d be great over plain rice This is from an old Cooking Light cookbook (1987) , This was AMAZING! I doubled the sauce and will probably triple it next go round it is THAT good, especially served over brown rice! Thank you sooooo much for posting!, I picked this recipe, because I wanted something to serve my Korean friends, who are used to really hot food I think they will like this It has a stronger curry flavor than many curry dishes I have tried The red pepper flakes give it an extra tang My husband said it was between Korean and Indian cuisines
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Steps
|
1
Done
|
Sprinkle Chicken With Pepper. |
|
2
Done
|
Spray a Dutch Oven With Cooking Spray and Put on a Burner on Medium Heat. |
|
3
Done
|
Add Chicken and Brown on Each Side. |
|
4
Done
|
Remove Chicken and Set Aside. |
|
5
Done
|
Rinse Dutch Oven and Recoat With Cooking Spray. |
|
6
Done
|
Add Apple, Onion, Celery, and Garlic. |
|
7
Done
|
Cook at Medium Heat Stirring Constantly Until Veggies Are Tender. |
|
8
Done
|
Stir in Water and Next 5 Ingredients. |
|
9
Done
|
Return Chicken to Dutch Oven. |
|
10
Done
|
Bring to a Boil. |
|
11
Done
|
Cover, Reduce Heat and Simmer For 40 Minutes or Until Chicken Is Tender. |
|
12
Done
|
Combine Orange Juice and Cornstarch, Stirring Until Blended. |
|
13
Done
|
Stir Into Dutch Oven. Bring to Boil and Cook 1 Minute or Until Slightly Thickened. |
