Curry Chicken with Applesauce

Name: Curry Chicken with Applesauce
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 0.25 cup oil; 2 large onions; 0.25 cup minced fresh ginger; 1 tbsp chopped fresh garlic; 3 tbsp curry powder; 1 tsp cumin; 0.25 tsp cinnamon; 2 tbsp flour; 1 cup plain yogurt; 3 tbsp tomato paste; 3 cup chicken broth; 1 cup sweetened applesauce; salt and pepper; 7 boneless skinless chicken breasts; 1 package frozen peas (10 ounce); 0.5 cup sour cream; 0.5 cup unsweetened coconut milk

Chicken, applesauce and yogurt simmered on the stove and spiced with curry powder and ginger for a Pakistani curry.

1 hr 15 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 60 min · 75 min total
Difficulty: medium

1
In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add onions; sauté for about 10 minute.
10 min
2
Add in ginger and garlic; sauté for 1 minute. Add in curry powder, cumin and cinnamon; sauté for 1 minute just to release flavors.
3
Add in flour, yogurt and tomato paste, whisking until sauce is smooth (about 1 minute). Add in broth and applesauce; bring to a boil, reduce heat, simmer until the sauce thickens slightly, stirring occasionally (about 35 minutes).
4
Add in chicken and peas to the sauce; simmer until the chicken is cooked through (about 10-15 minutes).
15 min
5
Add in sour cream and coconut milk; reduce heat to medium-low, stir until the sauce thickens enough to coat a wooden spoon (about 3-4 minutes). Season with salt and pepper.
4 min