We normally take an annual trip to our local apple orchard and go apple and pumpkin picking with the kids. This year though my son's preschool is going pumpkin picking and my daughter is going apple and pumpkin picking with her class. After spending all of the money on their trips we didn't think it was necessary for us to take another trip as a family. However, that isn't stopping me from trying all of the apple recipes that I've been saving and waiting to try. This recipe I found in all*you magazine. Not only was it featured in "Dinner Under $10" but it didn't have a gazillion ingredients. Unfortunately, after it was made none of us really enjoyed it. The kids ate all of the apple pieces. For me though, it was definitely lacking in flavor. There are lots of easy curry recipes out there, this just wasn't a favorite.
recipe from all*you, May 2012, recipe courtesy of Cheryl Dorsey
1 cup basmati rice
juice and zest of 1 lime
1 13.5 oz. can coconut milk
2 tsp. curry powder
2 tsp. cornstarch
2 cups shredded skinless rotisserie chicken, dark and white meat
1 sweet apple, like Gala or Honeycrisp, peeled, cored, and chopped
salt and pepper
1. Boil 2 cups of water in a medium saucepan. Stir in rice, return to a boil, cover, reduce heat to low; simmer until tender, about 15 minutes.
2. Whisk lime juice, coconut milk and curry together in a medium skillet over medium-high heat. Bring to a boil, reduce heat to medium low; simmer 3 minutes. In a small bowl, stir cornstarch and 2 Tbsp. of water until smooth, then whisk into a skillet. Continue whisking for 2 minutes. Mix in chicken and apple; season with salt and pepper. Cook stirring occasionally, until apple is tender, 8 to 10 minutes.
3. Divide rice among 4 plates and spoon chicken on top. Sprinkle with zest.
Family Rating: So-so.