Curry, curry, curry! You know it’s fall when I start cooking curry every week.
First of all, Darius came home from Costco with some things I have never seen in bulk before. I almost cried. This is my favorite.
Yes! Those are tomatoes on the windowsill! I can’t believe we have them so late in the season either. That’s really the last of them. No, really.
Here’s how I make curry. It isn’t traditional, it isn’t authentic. It’s just how we like it around here:
Cut 2 lbs of chicken into bite sized pieces. I used a lb. of thighs and a lb. of breasts. Use whatever you like.
Toss the pieces into a plastic ziploc bag.
On top, add:
3 T of vegetable oil
1 small onion, chopped
3 cloves garlic, chopped
4 T curry powder
1 T soy sauce
1 lemon, juiced
1 T smoked paprika
1/2 cup chicken stock
1 t cinnamon
2 T ginger root, finely grated
1 T brown sugar
as much pepper as you like (and red pepper flakes to taste, if you want it really spicy.)
Make sure all the chicken is covered in marinade, and put it in your fridge for at least an hour, preferably several hours.
In a medium soup pot, cook the chicken and marinade on medium until it’s cooked through. Add 8 oz. coconut milk, 2 bay leaves, 2 green apples (cut into chunks), 1/4 cup cranberries, 1/2 cup of chicken broth, and as much salt as you like. (Can be salted after as well.)
Let cook for 20-30 minutes on medium low. Serve over rice, or if you have leftover rice in your fridge (who doesn’t!?), you can add it to the pot and cook it for a little bit.
As always, you can adjust all of the spices to accommodate how hot you like your curry! We like ours mild to medium, so you can use that as a gauge for how spicy this recipe is.
If you like the apples a little firmer, don’t cook quite as long. Otherwise, it turns into curry apple sauce, which is good too! You can also omit the apples from the recipe for just straight up chicken curry.