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Rach's been riffing on her mom's chicken-apple curry for over 20 years. This version comes with almond rice pilaf and mint-chili raita.
Rach's Super-Shortcuts: "You can make this curry literally in a hurry," Rach says. "Use rotisserie chicken and 4 tablespoons of a jarred curry blend rather than toasting and grinding your own, such as Goan Curry by Floyd Cardoz, Burlap and Barrel brand which is excellent for the flavors in this dish."
For the mango chutney in the Chicken-Apple Curry, Rach likes Patak's.
John made a refreshing Mumbai Mule Cocktail to pair with Rach's Indian-inspired feast.
For the poached chicken, place ingredients in large pot and add about 4 quarts water, bring to boil and reduce heat to simmer, cook 60 to 75 minutes, turning occasionally, then cool in stock. Remove chicken to shallow dish and remove skin and bones, pull meat into bite-sized or smaller pieces with your hands. Strain your stock, which will have reduced to about 2 ½ quarts.
For the Curry Spice Blend, toast spices 2 to 3 minutes over medium heat in small pan and grind in electric spice mill, then transfer to small bowl or container.
For the Chicken-Apple Curry, heat a large deep skillet over medium to medium-high heat, melt butter to foam and add onions, ginger, turmeric, garlic, chilies, and salt, let soften 4 to 5 minutes, stirring occasionally. Add apples, curry spice blend and curry leaves. Cover and let soften but do not brown. Add 4 tablespoons flour, stir a minute. Add stock, thicken to reduce sauce to coat spoon, add chicken and chutney and reduce heat to low simmer. Garnish with cilantro.
For the Almond Rice Pilaf, heat a saucepot over medium to medium-high heat, melt butter to foam and add spaghetti and nuts, toast, add salt and pepper, garlic, ginger, turmeric, extra curry leaves if you want and keep toasting. Once everything is golden and toasted, add in rice, stir a minute, add stock and bring to a boil, simmer at lowest setting covered for 15 minutes, remove from heat and let stand covered for 10 minutes, fluff rice and serve.
For the Mint-Chili Raita, mix yogurt, garlic, ginger, chili, cumin, herbs, juice of a lime and salt in small bowl and combine.
For the bread, heat a griddle over medium to medium-high heat, add a little water, like ¼ cup, and place naan on griddle, blister 2 naan bread at a time then and turn.
Melt butter in microwave 40 seconds. Brush charred bread with butter, cut into quarters.
Serve curry with rice, raita and naan.