Chicken and Apple Curry Receipe

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Veg Box Dinners

Chicken, apple and spring cabbage curry



The word 'curry' is an anglicised form of the Tamil word 'kaṟi' and refers to a variety of dishes originating from the Indian Subcontinent.  Curries are usually made using a combination of spices which vary by the region the curry is from, with popular spices being coriander, cumin and tumeric.  One of the first times curry is mentioned in an English cookbook, is in the 1758 edition of Hannah Glasse's 'The Art of Cookery' which contains a receipe "To make a curry the Indian way".  English receipes have continued to adapt the traditional regional curry receipes of India with some, like this one, adding a bit of sweetness with apples.  The English are not completely unique in adding fruit to curries, with a Japanese curry (karē raisu) sometimes sweetened with grated apple and curries from the Khyber Pakhtunkhwa province of Pakistan sometimes flavoured with dried fruits due to the extreme winters and the resulting scarcity of fresh vegatables.

How to make it

Heat some oil in a frying pan and fry the chicken pieces for 3 or 4 minutes.  Peel and chop an apple into cubes and add to the chichen along with half of a small onion, finely-chopped.  Fry for a further 2-3 minutes or until the centre of the chicken pieces are cooked and have turned white.
Make a paste of the curry spices by mixing a few cardamon pods, two teaspoons of curry powder and some tomato paste plus about a tablespoon of water.  Add to the frying pan and coat the other ingredients.  Fry for another minute, then add some boiling water.  You can also add some chopped tomatoes (either tinned or fresh if you have them) at this point. Simmer for 7-8 minutes, then add the chopped spring cabbage and simmer for a further 7-8 minutes until cooked through.
Serve with cooked rice and warmed naan bread if you have some.


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