Sweet Apple Chicken Curry

INGREDIENTS

     1 medium red bell pepper

     2 mmedium cloves garlic

     2 medium Granny Smith apples

     1½ pounds boneless, skinless chicken breast halves

     6 tablespoons flour, divided

     Kosher salt

     Freshly ground black pepper

     2 tablespoons olive oil

     2 tablespoons unsalted butter

     1 tablespoon curry powder

     ½ teaspoon ground cinnamon

     ½ teaspoon ground cumin

     2 cups no-salt-added chicken broth

     Leaves from 4-6 stems flat-leaf parsley

METHOD

Cut the celery, onion and red bell pepper into small dice; combining them is OK. Mince the garlic. Core the apples, then cut them into bite-size chunks.

Cut the chicken into bite-size pieces (on the large side) and place in a quart-size resealable plastic food storage bag, along with ¼ cup (4 tablespoons) of the flour. Season with salt and pepper to taste. Seal and shake to coat evenly.

Heat the oil in a large skillet over medium heat. Working in batches, add the coated chicken (shaking off any excess flour). Cook until lightly browned on both sides; the chicken might not be completely cooked through. Transfer to a plate.

Add the butter to the skillet; once it has melted, add the celery, onion, red bell pepper and garlic, stirring to coat. Cook 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the apples and stir to incorporate; cook for about 5 minutes, then stir in the curry powder, cinnamon and cumin. Cook 1 to 2 minutes, until fragrant, then evenly sprinkle the remaining 2 tablespoons flour over the mixture and stir to incorporate. Cook 2 minutes, then add the broth along with the chicken pieces and any accumulated juices. Increase the heat to medium-high; once the mixture starts to bubble, reduce the heat to medium and cook about 10 minutes. The mixture should continue to thicken as it cooks, and the chicken should be cooked through.

Taste, and add salt and pepper as needed. Turn off the heat and let the curry mixture sit for a few minutes before serving.

Finely chop the parsley; sprinkle over each portion. Serve hot.

This recipe can be found at The Daily Herald