Mise en place, baby! Curry Apple Chicken.

It's a lot of knife work, but worth it.

Curry Apple Chicken

Yield: a fuck-ton

• 4 med carrots, 1/8” half-moons
• 3 celery stalks, trimmed ½” dice
• 1 large onion, ½” dice
• 6 cloves garlic, minced
• 2 red bell peppers, seeded, ½” dice
• 2 granny smith apples, peeled, cored, ½” dice, tossed with juice of 1 lime until coated
• 1 cup chicken bouillon
• 1 #5 can (28oz) diced tomatoes
• ½ cup golden raisins
• 8oz jar mango chutney
• ½ cup cider vinegar
• Curry powder
• Juice of 2 limes
• 2-3 lbs chicken breasts, ¾” dice. Add 2-3 TBL oil & 1 TBL curry powder, toss well, and set aside.
• Canola, or other neutral oil
• crushed red pepper to taste
• 1 TBL tamarind concentrate (optional)
• toasted sweetened coconut shreds (optional)

In a 12 quart stock pot:

Sauté onions in 2 TBL oil for 3-5 minutes.
Add the garlic, sauté for 2 minutes.
Add carrots for 5 minutes
Add celery for 5 minutes
Add bell peppers
Sauté for another 3–5 minutes, then add:

• chicken bouillon
• diced tomatoes
• 2 TBL curry powder
• golden raisins
• chutney
• apples

Mix well, slowly bring to a simmer. While the stew is coming up to temp, get out a big sauté pan (10-14”). Bring pan to med-high heat, add 3 TBL oil. Add chicken and stir constantly until all sides are seared—DO NOT COOK ALL THE WAY THROUGH. Transfer chicken to stock pot.

Add cider vinegar, lime juice, optional tamarind concentrate. Simmer until chicken is cooked through. Apples and carrots should be al dente.

Serve over basmati rice, with pita and chutney on the side.
Garnish with toasted coconut shreds (optional).