Picture courtesy of Sarah Leach
Today's recipe comes from my former co-worker and fellow bride-to-be, Sarah Leach. One of her co-workers at The Muskegon Chronicle shared this recipe and Sarah promises it has been thoroughly vetted.
• 1 Tbsp. canola oil
• 1 large, yellow onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 Granny Smith apples, peeled and diced
• 1 1/2 tsp. Madras curry powder (can substitute regular curry powder, Madras is just spicier)
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. ground ginger
• 6 cups chicken broth
• 1/2 cup basmati rice
• 12 oz. chicken breast tenders, cut into bite-size pieces
• 1 can lite coconut milk (sometimes I put in 2 cans to make it creamier)
• 1 Tbsp. lemon juice (real is better)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. toasted sliced almonds (optional garnish, I almost always skip)
- Heat oil in a Dutch oven (big pot works) over med-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 min. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 min. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 min.
- Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8-10 min. more. Stir in coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds.
Time: About 45 min.
This sounds so good and spicy, but I'm assuming the coconut milk helps balance it out. Mmmm. Thanks, Sarah!