Well, I know, I know… I haven’t posted in five months. Five months since the Posh Pizza’s blog post was published. However, today you’re in luck, I have an amazingly easy Chicken & Apple Curry to share with you.
This delicious Chicken & Apple Curry has a wonderful taste, smell, and appearance. It is a more British, pub version of curry… for those who like spicy curry and for those who are more cautious towards it. The sweetness of the apple really compliments the mild curry flavour that runs through the dish. Imagine tender pulled chicken complimented by delicate spice; then your amazed palette discovers the juiciness of the tender apple which is rippled throughout the dish….
Onto the ingredients… This is a very simple dish which has one main spice- curry powder! That is it! Just curry powder! I also use local fresh ingredients from Aylesford Farmers Market, run by Steve Wood and hosted by Matthew Kearsley- Lawson; running every THIRD SUNDAY OF EVERY MONTH. This is a great opportunity to get fresh, locally sourced ingredients from our beautiful county- Kent.
The base of the curry relies on onions which I got from PJ Farm Shop– freshly grown from the farm. The Bramley Apples are from Pine Tree Farms. I got my Apple Chutney from Kent Fine Foods. I love this chutney as it has a gentle heat and the blend of spices within are beautiful, composed with great care! The main star of this stunning dish is the Chicken; as the recipe calls for pre- cooked chicken; I got mine from the Rotisserie Chickens that MB Farms brings to every market. It saves me a job and it is cheaper, tastier and fresher than buying it from a mass supermarket.
If you want to know more about the incredible, award-winning Aylesford Farmers Market running every Third Sunday of each month:
For full video recipe:
Enough chat Lillie! Onto the recipe:
Preparation Time: 15 mins
Cooking Time: 15mins of active cooking time
- 1 tbsp Rape- Seed Oil
- 2 Onions, diced (PJ Farm Shop)
- 2 tsp Curry Powder
- 1 tbsp Balti Paste or Good Curry Paste
- 2 tbsp Apple Chutney (Kent Fine Foods)
- 500g-800g* Rotisserie Chicken, shredded(MB Farms)
- 2 Large Bramley Apples (Pine Tree Farms)
- 500ml Chicken Stock (A cube is fine!)
- Rice (optional) to serve
- Into a large pan, place the oil and the onions. Place onto a low heat and fry for 5-6 mins or until the onions are nice and soft and translucent in colour.
- Once the onions are still on the heat (but they are lovely and soft) add the curry powder. Mix this in until it is well combined. You need to cook this spice out for 1-2 mins on a medium heat (otherwise you get a nasty powdery texture n your mouth). Keep stirring to prevent burning.
- After about two minutes, you can add the balti paste, stir this in to combine.
- Fry for another minute or two and then add the delightful Chutney. Fry for a couple of minutes- the heat needs to be on medium to low.
- After this, add the shredded rotisserie chicken and the apples and stir to combine. Then add the chicken stock- stir to combine.
- At this point you need to turn the heat up until it reaches boiling point. After this, go ahead and turn the heat onto medium low. Let this curry bubble and splutter away for at least one hour (more if you have time!**). Stir occasionally to prevent sticking… you may have to top with a tiny bit of water if the stew gets too dry; although it should be quite a thick sauce which clings onto the tender chicken.
- You will know when it is done the sauce is thick and lusciously gloopy. All the apples should have disintegrated enriching the tempting sauce.
- Once it reaches this point, serve it up. I usually serve it with rice and Naan bread but it is up to you completely!
This can be kept in the fridge for up to three days – this helps the flavours mingle and you end up with a more flavorsome dish. Although, in my family ,it usually all goes within the first thirty seconds when I put it onto our table!
*The amount of Rotisserie chicken depends on the size of the chicken you buy. I have tried it with a range of amounts and I still think it works!
** I like to let my curry stew and simmer away for about 1 hour and 30 minutes, however, it still tastes good if you only let it bubble for an hour!