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Chicken and Green Apple Curry with Mashed Major Grey Chutney Sweet Potatoes

Serves 4

Originally aired

INGREDIENTS
  • 1 large (about 2 pounds) bone-in, skin-on chicken breast
  • 1 leek, coarsely chopped and washed
  • 1 carrot, thickly sliced
  • A few ribs celery, thickly sliced
  • 1 small onion, halved
  • A few curry leaves, optional
  • Salt
  • 4 tablespoons butter
  • 1 large onion, chopped
  • 3 green apples, peeled and cut into bite-sized pieces
  • 1 inch ginger root, grated
  • 2 to 3 cloves garlic, grated or chopped
  • Pepper
  • 3 tablespoons Madras curry powder
  • 3 tablespoons flour
  • 4 cups chicken stock, divided
  • 3/4 cup Major Grey mango chutney, preferred brand Patak’s mild, divided
  • 2 to 3 tablespoons cilantro, chopped
  • 3 large sweet potatoes, peeled and cubed
  • 1/2 cup crème fraiche or Greek yogurt
  • 2 to 3 tablespoons finely chopped crystalized ginger
  • 1/2 cup smoked almonds, preferred brand Diamond Smokehouse, coarsely chopped
  • 1 small bunch scallions, whites and greens, thinly sliced on bias
PREPARATION

Place chicken breast in a pot with leek, carrot, celery, both halves of the small onion and the curry leaves, if using. Add enough water to just cover chicken and add salt. Bring to a low, rolling boil and reduce heat to keep at rolling simmer; cook 30 minutes, turning once then let chicken cool in cooking liquids. Remove chicken from skin and bones and pull into bite-sized pieces or dice; strain liquids. You’ll have more than you need for the recipe so freeze or refrigerate extra stock to use later.

 

Heat a deep skillet over medium heat, add butter and melt. Add large chopped onion, apples, ginger, garlic and season with salt and pepper. Cook 10-12 minutes to soften then add curry powder; stir a minute, add flour and stir a minute more. Add 3 cups stock and let thicken a bit, add chicken and 1/4 cup chutney. Simmer a few minutes to combine flavors then taste to adjust seasoning   

 

Meanwhile, place sweet potatoes in a pot and cover with water, bring to a boil, season water with salt and drain when tender.  Return to hot pot and mash with 1/2 to 1 cup chicken stock to desired consistency, stir in 1/2 cup chutney and chopped crystalized ginger and season with salt and pepper. Remove from heat and combine with crème fraiche or yogurt.

 

Place potatoes in shallow bowls and make a well, fill with chicken and apple curry and top with smoked almonds and scallions.

PRESENTATION
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