Apple Curry Chicken with Cider Rice

  • Yield: 4 servings


Apple Curry Chicken
1-- chicken, cut into parts
2tablespoons peanut oil
1/2teaspoon salt
1/4teaspoon white pepper
1/3cup minced shallots
2cups chicken broth
1cup peeled, chopped apple
1teaspoon curry powder
1/2cup chopped roasted unsalted peanuts, divided
1/3cup heavy cream
1tablespoon cornstarch
Cider Rice
1cup water
1-1/4cup apple cider
1cup rice
1tablespoon butter


  1. In large frypan over medium heat, place oil. Add chicken and sprinkle with salt and pepper. Cook until chicken is brown on all sides, about 5 minutes. Add shallots; cook 1 minute more. Add chicken broth, apple, curry powder and 1/4 cup of the peanuts; stir to mix well. Reduce heat to low, cover and cook about 20 minutes until fork can be inserted in chicken with ease. Stir cornstarch into heavy cream and slowly add to frypan, stirring until sauce is thickened. Sprinkle with remaining 1/4 cup chopped peanuts and serve over Cider Rice.
  2. Cider Rice: In medium saucepan, place 1 cup water and 1-1/4 cups apple cider; bring to a boil. Add 1 cup rice and 1 tablespoon butter. Stir, reduce heat to low, cover and cook 20 minutes or until liquid is absorbed.