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)
  • 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.