When SM Editor mentioned she was going apple picking with the family I thought I’d share a variation on one of my most favourite dishes that my mum used to make called Apple Chicken.
It’s Gluten Free, Lactose Free and 100% Delicious!!
It was a special dish that was usually made when we were having guests for dinner. The original recipe is from a range of cookbooks that were really popular in the 70’s titled Cooking with Chicken, Cooking with Beef, Cooking with Pork etc. They were soft covered and had exotic recipes in them like Sherry Chicken and the beloved Apple Chicken.
As I got older and my love for cooking developed I took over making the Apple Chicken and gradually increased the amount of curry powder and ginger to add more spice and flavour. Then I started experimenting with switching out the heavy cream and milk for coconut cream and coconut milk, then plain flour to gluten free and it evolved into an even better dish that can be enjoyed by all the family.
I like to make a large amount as like most curries it tastes even better the next day. It will keep in the fridge for up to 4 days and freezes well.
PS: even though this is spicy it actually doesn’t have a lot of heat as the coconut cream mellows it out.
Note: I do use butter but butter contains almost no lactose, or any of the enzyme that people who are allergic to cows milk have to avoid, if you can’t have butter then Nuttelex is a fine substitute.
- 10 medium sized green apples peeled cored and cut into chunky 2-3 cm cube-ish pieces
- 4 med sized onions, med/ finely chopped
- 2/3 cup butter
- 1 cup gluten free plain flour ( I use No Has from Aldi) If you are fine with gluten regular flour is fine
- 100g curry powder ( I use Clive of India)
- 1/2 tsp white pepper
- 2 tablespoons ginger
- 1/2 tsp salt
- 3 cups chicken stock (we will be using the liquid the chicken fillets are poached in)
- 1 400ml can coconut milk
- 2 400ml cans coconut cream
- Juice of 3 lemons
- 2.5 kg free range chicken thigh fillets ( I find Aldi has the best price on these at $13.99 per kg)
- The first thing I like to do is poach the chicken fillets, I do this by half filling a large 4 litre lidded frypan with water (about 2 litres) and add 2 tablespoons of salt, cover with lid and bring water to a rolling boil, add chicken fillets close lid and turn off heat leaving pan to absorb residual heat from the stove top, if you have a gas stove you will need to turn the flame down to min for the first 10 min.
- Let the chicken poach in the water for 45 min before taking the fillets out to cool & reserve 3 cups of the stock left in the pan don’t worry if the chicken in a little underdone as it will be simmered in the curry mixture for 50 min
- In a bowl mix the salt, pepper, curry powder and ginger
- Over a med-high heat sauté the apples and onion in the butter till the onions go clear and the apples start to soften.
- Add curry flour mixture and cook off for a couple of min, add the chicken stock, coconut milk & coconut cream continually stirring for about 10 min till it thickens and take off heat.
- Chop up chicken thigh fillets and put into a six litre pot that has a lid, add apple curry mixture and lemon juice mix thoroughly.
- Simmer lid with the lid on a low heat stirring regularly for about 50 min
- Serve with steamed rice
Love, Miss Jo