Chicken and Fruit Curry

 We are deep in the middle of winter and by deep, I mean under several feet of snow. This is the time of year when I am grateful for all the work I did in the summer and fall preserving food. I am out of fresh veggies, but my freezer and pantry is still full. The freezer is stuffed with bags of frozen berries and apples which are wonderful for baking with and for breakfast dishes but I also like to use frozen fruit in savory meals. One of my favorite dishes using frozen apples is Chicken and Fruit Curry. This dish is deliciously sweet and spicy and just right when the snow is swirling outside the front door.


 
Chicken and Fruit Curry
Serves 4

1lb chicken, cubed,  or use left over cooked chicken.
2 tbsp. flour
2 tbsp. olive oil
1 large onion diced
Pint home canned diced tomatoes and liquid or 14.50z can, store bought
2 tbsp. curry powder, more if you like it hot!
11/2 large frozen apples (quartered, peeled and cored)
2 cups chicken stock, preferably homemade
1 tbsp. lemon juice
1 tsp. brown sugar
2 tbsp. raisins
1 tsp. salt

Cooked rice
Shredded coconut

Heat the olive oil in a large pot. Toss the uncooked chicken in the flour and place in the pot in one layer. Cook until brown and then turn the chicken to brown on the other side. Remove the chicken and put aside (If using leftover chicken, add the chicken and the flour to the pot after the onions are cooked). Add the onion to the pot and cook until translucent. Add the chicken and any remaining flour back into the pot along with all the rest of the ingredients.

Cover the pot and cook on low, stirring every so often to prevent burning for about an hour. The apple will have melted into the curry and thickened it. I like to have some small chunks of apple left but you can keep cooking until the apple is completely dissolved. Adjust seasoning to taste.

Serve over rice and sprinkle with shredded coconut.

Enjoy!

Sue

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