Green Apple Curry with Garlic Butter Rice

2
Careema Bell

By
@ccbell02

Jamaican curry and yellow rice have always been one of my favorites. I had some granny smith apples in the fridge so I added them to my standard curry chicken leg recipe. It's really spicy and most of the measurements are estimates because I'm not a measurer at all so the flavor can be modified to suit your family's palate. Enjoy!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
20 Min
Cook:
45 Min

Ingredients

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  • 8
    chicken legs (rinsed and dried)
  • 3
    granny smith apples (cut into cubes)
  • ·
    2 large vidalia or sweet onions (cut into large chunks)
  • 3 Tbsp
    jamaican or yellow curry (found at your grocer or specialty foods market)
  • 3 Tbsp
    chopped garlic or garlic powder
  • 1 Tbsp
    sea salt
  • 3 Tbsp
    red pepper flakes
  • 2 Tbsp
    olive oil, light
  • 1 Tbsp
    cumin
  • 3 Tbsp
    brown sugar, light
  • 2 Tbsp
    parsley flakes
  • 1 Tbsp
    lemon juice
  • 2 Tbsp
    black pepper
  • RICE

  • 4
    servings of your favorite yellow rice or make one of the great justapinch recipes!
  • 5 Tbsp
    melted butter or vegetable oil spread
  • 2 Tbsp
    garlic sauteed

How to Make Green Apple Curry with Garlic Butter Rice

Step-by-Step

  1. Preheat oven to 400.
    Add chicken, cubed apples, and onion to a dutch oven or large baking dish.
    Coat ingredients with olive oil and add all seasonings coating the chicken, apples and onions evenly
  2. Bake at 400 for 45 minutes
  3. Remove chicken pieces and place in a skillet to brown on medium/high heat for about 6 minutes.
  4. While the chicken is browning prepare your rice as directed. Add the melted butter and sauteed garlic before allowing the rice to rest. You may also want to add some curry powder to tie the flavor in.
  5. Add 1/2 cup coconut milk to the onion and apple mixture. Add more or less seasoning to taste and cook over medium/heat until the coconut milk is heated through.(Sauce does not need to be thickened unless you prefer it that way)
  6. Return the chicken pieces to the curry sauce and serve over rice! I usually serve this alone or with fried plantain or black beans.
  7. If you choose not to use the coconut milk, you can keep the apple/onion curry on low heat until the chicken browns or brown it right in the dutch oven on the stovetop.

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