Chicken and apple curry with rice
Ingredients (serves 2)
- 200g chicken breast
- 1 skimmed yogurt (lactose-free in case of intolerance)
- 1 garlic clove
- 1 large onion
- 1 finger-thick piece of ginger root
- 4 tbsp coconut milk
- 1 apple
- 1 tsp of curry powder
- 1 lemon
- 100 g basmati rice
- Extra virgin olive oil
- Salt (skip in case of hypertension or fluid retention)
Method
- 1. Cut the chicken into strips and salt. Reserve.
- 2. Grate the onion and garlic.
- 3. Fry the garlic and onion with a drizzle of olive oil over low heat until soft and brown.
- 4. Add the sliced ginger.
- 5. Add the yogurt, the coconut milk, and the curry powder to the pan. Remove and cook for one more minute.
- 6. Add the chicken and a splash of water. Cover and cook slowly until tender.
- 7. Peel the apple, remove the seeds and cut into cubes. Add to the pan and finish cooking for a few more minutes.
- 8. Remove the slices of ginger, season with some salt, and dress with a few drops of lemon juice.
- 9. Boil the rice in a saucepan with water, according to package instructions. Strain and reserve.
- 10. Serve the stew while hot with a side dish of rice.
