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Chicken Curry with Green Apple and Coconut Chutney Recipe

Chicken Curry with Green Apple and Coconut Chutney Recipe

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Chicken Curry with Green Apple and Coconut Chutney

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Ingredients

Count

Nutrition

1882

Calories

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Ingredients:

Serving

1 fresh coconut
1 tsp cumin
1 lb granny smith apples
2 tbsp fresh lemon juice
1/2 large bunch cilantro, stemmed
2 serrano or jalapeno chilies, seeded, stemmed, halved
2 garlic cloves, each cut in half
3/4 tsp salt
9 large garlic cloves
2 serrano or jalapeno chilies, seeded, stemmed, halved
1 3- inch-long piece fresh ginger, peeled, coarsely chopped
1/4 cup vegetable oil
3 medium onions, finely chopped
5 tbsp plus 1 cup water
1 4- inch-long cinnamon stick, broken in half
5 whole cardamom pods, cracked
1 tsp whole cloves
1/2 tsp whole black peppercorns
3 small bay leaves
3 tbsp ground coriander
2 tbsp ground cumin
1 tsp cayenne pepper
1/4 tsp ground turmeric
1 lb tomatoes, minced
1 1/2 tsp salt
2 3- lb chickens, each cut into 8 pieces, skinned
3 cups white rice, cooked
1/4 cup chopped fresh cilantro

Directions:

For Chutney: Preheat oven to 375°F. Pierce the eyes of the coconut with ice pick. Drain off liquid. Bake coconut until shell begins to crack, about 30 minutes. Tap coconut shell all over with hammer to remove shell. (The white meat with its brown skin should fall away from shell; if it doesn't, use paring knife to release meat.) Using paring knife, cut away brown skin, if desired. Rinse coconut. Coarsely chop enough coconut in processor to measure 3/4 cup (reserve remaining coconut for another use.)
Heat small skillet over medium heat. Add cumin seeds; stir until fragrant, about 3 minutes (do not burn). Transfer seeds to plate; cool. Finely grind seeds in spice grinder or in mortar with pestle.
Core apples; cut into 1/2-inch pieces. Place apples in medium bowl. Add lemon juice and toss to coat. Combine 3/4 cup coconut, cumin, apples and all remaining ingredients in processor. Chop finely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.
For Curry: With processor running, drop garlic, chilies and ginger down feed tube and process until minced. Heat oil in large Dutch oven over medium-high heat. Add onions; sauté until brown, adding 2 tablespoons water during last minutes of cooking to prevent burning, about 10 minutes. Add chili mixture and 1 tablespoon water; sauté 3 minutes. Add cinnamon, cardamom, cloves and peppercorns; stir 1 minute. Add 2 tablespoons water, bay leaves, coriander, cumin, cayenne and turmeric; sauté 1 minute. Add tomatoes and salt; cook until almost all the liquid evaporates, stirring constantly, about 5 minutes. Add chicken pieces 1 at a time, turning to coat in tomato mixture. Add 1 cup water. Cover; simmer until chicken is cooked through, turning once, about 40 minutes.
Spoon rice onto plates. Top with chicken and sauce. Garnish with cilantro. Serve with chutney.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1882.42 Kcal (7881 kJ)
Calories from fat	1560.34 Kcal
		% Daily Value*
Total Fat	173.37g	267%
Cholesterol	356.87mg	119%
Sodium	852.4mg	36%
Potassium	962.29mg	20%
Total Carbs	44.72g	15%
Sugars	12.41g	50%
Dietary Fiber	7.58g	30%
Protein	39.06g	78%
Vitamin C	23.7mg	39%
Iron	3.2mg	18%
Calcium	91.8mg	9%

Amount Per 100 g
Calories	286.57 Kcal (1200 kJ)
Calories from fat	237.54 Kcal
		% Daily Value*
Total Fat	26.39g	267%
Cholesterol	54.33mg	119%
Sodium	129.76mg	36%
Potassium	146.49mg	20%
Total Carbs	6.81g	15%
Sugars	1.89g	50%
Dietary Fiber	1.15g	30%
Protein	5.95g	78%
Vitamin C	3.6mg	39%
Iron	0.5mg	18%
Calcium	14mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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