Chicken with Apples and Curry

Presenting the latest recipe in my series on updating Ye Olde Favorites. This one, from my first book Dinner: A Love Story, was one of our earliest family go-tos because it was so big on flavor, especially given its extremely reasonable prep time: Under 30 minutes.

Chicken with Apples and Curry
Serves 4

2 tablespoons neutral oil, plus more as needed
1/2 large onion, chopped
1 garlic clove, minced
1/2 large stalk celery, chopped
1 large apple, such as Granny Smith or Fuji cored, and cut into bite-size pieces 
1 teaspoon grated peeled fresh ginger
2 tablespoons madras curry powder
3 medium-size boneless chicken breasts (about 1 1/2 pounds), rinsed and patted dry, cut into bite-size cubes, salted and peppered
1/2 cup chicken broth
Handful of frozen peas (optional)
1/4 cup light coconut milk (optional)
Few dollops of plain yogurt
Suggested garnishes: chopped cilantro, chives, or mint, sliced or chopped almonds

Heat the oil in a deep, large skillet over medium-high heat. Add the onion and sauté until it begins to soften, about 2 minutes

Add the garlic, celery, apple, and ginger. Cook for 2 to 3 minutes and then add the curry powder, stirring to combine.

Push the ingredients to one side of the pan, add a little more oil, and brown the chicken on all sides. (If your pan is too stuffed, you can do it in two batches.) Stir all of the ingredients together then add the broth. Bring to a boil and then reduce to a simmer. Add the peas (if using) then cover and cook 10 more minutes, until chicken is cooked through. Stir in coconut milk if using.

Serve with basmati rice or flatbread and top with a dollop of yogurt and desired garnishes.

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