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!
1Preheat 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
2Bake at 400 for 45 minutes
3Remove chicken pieces and place in a skillet to brown on medium/high heat for about 6 minutes.
4While 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.
5Add 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)
6Return the chicken pieces to the curry sauce and serve over rice! I usually serve this alone or with fried plantain or black beans.
7If 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.