Skip to main content

Apple curry chicken


I overheard two ladies chatting at my usual market place and one of them said she recently made curry chicken with red apple and it was just delicious,  The other lady looked at her in awe and so did I.  I only heard that the apple which was used in lieu of the usual potatoes must be crunchy.  Curiosity prompted me to experiment with this and here's my version of Curry chicken with Apple and sugarless Soymilk.





This curry chicken was light, not too spicy and the apples were still crunchy when taken the next day.  If you've never tried adding fruits to a curry, give this a shot and see the result.

Recipe for Apple curry chicken
Ingredients

1 free range chicken about 700 gm, cut into bite size
4 pips garlic
15 shallots
a small knob of ginger
2 to 3 stalks of lemon grass/serai, smashed
15 gm Baba's meat curry powder
1 cup water
1 cup sugarless soymilk
2 red crunchy apples, peeled, cored and cut into cubes
Some curry leaves
Seasalt to taste

Preparation

1.  Marinate the chicken pieces with the curry powder and some sea salt.  Set aside for 2 hours.
2.  Pound the garlic, shallots and ginger and saute with some oil and curry leaves till fragrant.
3.  Mix in the marinated meat, fry for a while and add in 1 cup water.
4.  Bring to a boil and simmer till chicken is cooked through.
5.  Pour in 1 cup of soymilk and diced apples,
     simmer for a minute or two, add seasalt to taste.
     Turn off heat.
6.  Dish out and serve with white rice or bread.

Note :  Once the soymilk is added, do not bring to a boil for the heat will cause the soymilk to curdle, just simmer.






I'm submitting this to  Muhibbah Malaysian Monday.  Do check it out 'here'


Labels:

Comments

  1. ann lowNovember 10, 2011 at 12:38 AM

    Mmmm... this curry chicken looks very delicious and I must also add some apples into it the next time when I want to cook this. Thanks for sharing Cheah :)

    ReplyDelete
  2. TorviewtorontoNovember 10, 2011 at 1:30 AM

    lovley combination looks wonderful

    ReplyDelete
  3. Chopinand @ ChopinandMysaucepanNovember 10, 2011 at 10:02 AM

    Wow...apple??? OK... :)

    ReplyDelete
  4. kitchen flavoursNovember 10, 2011 at 10:07 AM

    What a wonderful twist to curry! I have cooked apples in soups but have not tried in curries! Will try this one day! Thanks for sharing!

    ReplyDelete
  5. AnonymousNovember 10, 2011 at 10:16 AM

    Never thought about apple in a curry:) May be trying next time I make chicken curry.Great pics;)

    ReplyDelete
  6. WendyinKK November 10, 2011 at 1:50 PM

    My pears turned soft, wonder if they'll work well here instead of apples, LOL.

    ReplyDelete
  7. yummylittlecooksNovember 10, 2011 at 2:42 PM

    Awesome dish.Next time I'll add apple to my curry.Thanks for sharing :)

    ReplyDelete
  8. Sokehah cheahNovember 10, 2011 at 4:20 PM

    Ann
    You're welcome. It's my first attempt too and I wasn't disappointed.

    Torviewtoronto
    Thank you.

    ChopinandMysaucepan
    Sounds weird, right?

    kitchen flavours
    Yes, always game for experiments. No harm trying.

    Dzoli
    Wow, sexy pose there! Yes, give it a shot.

    ReplyDelete
  9. lenaNovember 10, 2011 at 5:26 PM

    never ever cross my mind using fruits in curries and soymilk too, really interesting!

    ReplyDelete
  10. Sokehah cheahNovember 10, 2011 at 5:33 PM

    Wendy
    What type of pears are they? China pears or Peckham pears, but don't think they'll taste good if they've turned soft. Maybe you can make use of them in other ways.

    yummylittlecooks
    Yes, try once and see whether it suits your palate.

    Lena
    Thank you, weird combo, right? I've been using soymilk in my curries and bakes for quite some time.

    ReplyDelete
  11. Mary BergfeldNovember 11, 2011 at 9:42 AM

    This really sounds close to perfect. Apples tame the heat of curry and I really like the recipe you've shared with us today. I hope you have a great day. Blessings...Mary

    ReplyDelete
  12. Sokehah cheahNovember 11, 2011 at 11:18 AM

    Mary
    Thanks so much. You have a great weekend too.

    ReplyDelete
  13. MaryNovember 12, 2011 at 6:55 AM

    I've never tried apples and chicken together. It sounds really interesting!

    ReplyDelete
  14. Angie's RecipesNovember 12, 2011 at 9:41 PM

    Love the added apples in the curry dishes...very appetizing.

    ReplyDelete
  15. busygranNovember 13, 2011 at 10:30 PM

    A very healthy version of curry! I am sure the apples added some sweetness to the gravy!

    ReplyDelete
  16. tigerfishNovember 18, 2011 at 6:59 AM

    The sweet-tartness of apples should balance the curry spice quite well. I have tried apples in curry chicken before but have not tried adding soymilk.

    ReplyDelete
  17. Sokehah cheahNovember 18, 2011 at 7:10 AM

    tigefish
    Yes, it does. I used soymilk because it's not so heavy as coconut milk. You can try and see whether you like it or not.

    ReplyDelete
  18. shazDecember 6, 2011 at 5:05 PM

    Ha ha, never know where inspiration will strike huh? Very good idea.

    ReplyDelete
  19. Sokehah cheahDecember 7, 2011 at 12:06 AM

    Shaz
    I'll jump on any new idea and can't wait to try. Too bored with cooking mundane dishes!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe