Easy chicken curry

3 cups chicken stock

1 tbspn peanut oil

4 skinless chicken breast fillets, cut into 3cm chunks

salt and freshly ground pepper

3 tbspns butter

1 tspn finely chopped fresh ginger

1 medium onion, half finely chopped and half cut into 3cm pieces

1 clove garlic, finely chopped

1 bay leaf

1 medium carrot, peeled and cut crosswise in 2cm rounds

1 medium sized potato, peeled and cut into 3cm chunks

1 small apple (granny smith is ideal), peeled, cored and roughlty chopped

1 tspn honey

1 tbspn soy sauce

Steamed white rice, for serving

Bring the chicken stock to a simmer in a medium size pot over medium-low to maintain a simmer.Meanwhile, heat the peanut oil in a large pan over high heat.Season the chicken pieces with salt and pepper (according to taste) and add them to the pan|  stirring and turning frequently, until they are a deep golden brown on all sides, about 4 minutes.  Remove the pan from the heat, transfer the chicken to a large plate and set aside.  Return the pan to medium-high heat and melt the butter.  Add the ginger, chopped onions and garlic and cook stirring often to scrape down any browned bits, until the onions are translucent, about 3 minutes.   Sprinkle in the flour and cook, stirring constantly, until mixture is evenly browned, about 2 minutes.  Add the curry powder and the tomatoes, stir well to combine and remove the pan from the heat.  Add half cup of the hot chicken stock and whisk vigorously to combine, scraping up any browned bits from the bottom of the pan.  The browned bits will contribute greatly to the taste and colour of the curry.  Whisk the curry mixture into the pot of simmering chicken stock, then add the reserved browned chicken pieces , onion, pieces, bay leaf, carrots and potatoes.  Bring the curry to the boil, reduce the heat to medium-low and leave to simmer, stirring occasionally, until thickened and the vegetables are tender, about 30 minutes.  Add the apple pieces, honey|soy sauce and salt (to taste) to the curry and stir well to combine.  Cook the curry, stirring occasionally, over medium-low heat, until the flavours meld, about 5 minutes more.  Serve the curry with steamed short-grained rice.



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