2 boneless, skinless chicken breasts, cut into small cubes
1 medium yellow onion, thickly sliced
2 stalks of celery, diced
1 medium apple, diced (you can peel it if you want to - I like to leave the peel on)
¾ cup shredded, unsweetened coconut(optional)
2⅓ cups chicken broth
1¼ cups raisins
3 tablespoons corn starch and a little water
1 can coconut milk
Kosher salt
Freshly ground black pepper
Preparation Instructions
First you want to start the rice so that it’s done when the curry is done. Put the rice in a rice cooker and cook according to package directions. Turn it on and start the curry.
In a large saute pan, heat the coconut oil over medium heat. Once melted add the curry powder and cinnamon and allow to cook for just a minute. Once the spices and oil have cooked together for a minute, add the chicken toss to coat. Turn the burner up to medium high and brown the chicken just until no pink remains on the outside.
Add the onions, celery, apple and coconut and saute for a minute to start softening. Then add the chicken broth, bring to a boil then reduce heat, cover and allow to simmer for 15 minutes.
Remove the lid, give it a stir and then add the raisins and salt and pepper and then put the lid back on and simmer about 4 more minutes to let the raisins plump up.
In a small bowl combine the corn starch with a little cold water and then pour into the curry. Stir around until thickened, if it doesn’t get to a nice thick saucy consistency you can add a little more cornstarch but the 3 tablespoons should be enough. You always want to combine cornstarch with cold water because if you add it straight into warm or hot it will clump - I learned that the hard way!
Remove from heat and add the coconut milk, season with salt and pepper to taste.
Once the sauce is good and thick, serve hot over rice!
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/chicken-curry-with-brown-rice/