What do you do when markets give you mealy apples? Make apple sauce! And really, the small 1c. amount it ended up coming out to (and delicious to boot) is JUST the amount I would need to make a mess 'o' curry. So the next day and a few text messages later a spontaneous curry dinner pulled itself together. Despite 6 of us eating there were still plenty of leftovers for the next two days! Give yourself some time with this one and a really really big pot.
Chicken Curry
3 T. veggie oil
3 c. chopped onions (red, yellow, white)
1/4 c. peeled minced fresh ginger
3 garlic cloves, minced
3 T. curry powder
1 t. ground cumin
1/4 t. ground cinnamon
2 T. flour
1 c. plain yogurt
3 T. tomato paste
3 c. chicken broth
1 c. unsweetened applesauce (<---- see? Fate, I tell you!)
~4+ potatoes, peeled and cut into medium sized cubes
4 lbs. skinless boneless chicken breasts cut into 1/2" thick slices
1/2 c. sour cream
1/2 c. unsweetened coconut milk
optional - assorted veggies, carrot, frozen peas, califlour.....
Heat oil in a heavy large pot over medium heat. Add onions and saute until golden, about 15 minutes. Add ginger and garlic, saute 1 minute. Add curry , cumin, and cinnamon. Saute until fragrant, about 1 minute. Add flour, then yogurt and tomato paste, whisking until sauce is smooth, about 1 minute. Add broth and applesauce and potatoes.
Bring to a boil. Reduce heat, simmer until sauce thickens slightly, about 30 minutes. Note: Can be made a day ahead. Cool slightly. Cover and chill. Bring to simmer before continuing.
Add chicken (and assort. veggies). Simmer until chicken is almost cooked, about 3 minutes (I give it longer). Add sour cream and coconut milk. Reduce heat to medium low. Stir until chicken is cooked through and sauce thickens enough to coat spoon, about 3 minutes (do not boil). Season with salt and pepper if desired and serve with naan, basmati rice, mango lassis and other dishes to your taste.
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