Apple Curry Chicken with Cider Rice
Curried chicken with apple served with rice cooked in apple cider.
2 tablespoons peanut oil
1 chicken, cut into parts
1/2 teaspoon salt
1/4 teaspoon white pepper
1/3 cup minced shallots
2 cups chicken broth
1 cup peeled, chopped apple
1 teaspoon curry powder
1/2 cup chopped roasted unsalted peanuts - divided use
1/3 cup heavy cream
1 tablespoon cornstarch
Cider Rice (recipe follows)
- In large skillet over medium heat, place oil. Add chicken and sprinkle with salt and pepper. Cook until chicken is brown on all sides, about 5 minutes.
- Add shallots; cook 1 minute more. Add chicken broth, apple, curry powder and 1/4 cup of the peanuts; stir to mix well. Reduce heat to low, cover and cook about 20 minutes until fork can be inserted in chicken with ease.
- Stir cornstarch into heavy cream and slowly add to skillet, stirring until sauce is thickened. Sprinkle with remaining 1/4 cup chopped peanuts and serve over Cider Rice.
Makes 4 servings.
Cider Rice: In medium saucepan, place 1 cup water and 1 1/4 cups apple cider; bring to a boil. Add 1 cup rice and 1 tablespoon butter. Stir, reduce heat to low, cover and cook 20 minutes or until liquid is absorbed.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.