Curry Chicken

Chicken Curry (Serves 4-6)
2 Tbsp Curry Powder
2 Tbsp Water

1 Tsp Cumin
3 Garlic Cloves, minced

1 Tsp Tomato Paste
3/4 Tsp Salt
1/4 Tsp Fresh Ground Black Pepper
1 Tbsp Olive Oil

1 Large Onion, chopped
1 Apple, cored, skin-on and cut into ½-1-inch cubes
1 Cup Carrots, cut into ½-1 inch pieces
1 Cup Celery, cut into ½-1 inch pieces
1.5 lbs Chicken, boneless/skinless breast and/or thighs, cut into ½-1 inch cubes (about the size of your apples, carrots and celery)
1 Cup Chicken Broth
1. Place the first 7 ingredients in a bowl, combine and set aside.
2. In a large skillet or pot over medium heat add 1 tbsp of oil and onions and sauté for 3-4 minutes until tender.
3. Add spice mixture to the onions and sauté another 30 seconds.
4. Add apples, carrots, celery and chicken and stir to combine to coat with the spice mixture and onions.
5. Add chicken broth, bring to a boil then reduce to a simmer and cover.
6. Simmer for 30 minutes until vegetables are tender and chicken is cooked through. Stir every couple of minutes to prevent the curry from sticking to the bottom of the pot/skillet.
7. Cool and serve over Jasmine or Basmati rice.

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