Chicken Curry

• 2 Tbsp. peanut or vegetable oil
• 1 piece fresh ginger, peeled and grated
• 1 (3 1/2 lb.) chicken
• 2 tart apples, cored and diced in 1/4-inch pieces
• 3 Tbsp. unsalted butter
• 3 medium onions, chopped
• 2 jalapeno chili peppers, seeded, ribs removed and diced into 1/8-inch
• 2 Tbsp. curry powder
• 2 Tbsp. unsweetened shredded coconut
• 2 cardamon seed, crushed
• 1/3 c. plain yogurt
• 1 3/4 c. chicken stock
• 1 stalk lemon grass, peeled or 1 lemon zest
• boiled rice
• 1 Tbsp. lemon juice
• 2 Tbsp. cilantro, chopped
• salt

1. Heat oil over high heat.
2. Brown chicken and set aside.
3. Pour off fat and add butter.
4. Add onions and garlic and saute for 5 minutes.
5. Add chilies, ginger and apples and cook 3 minutes until soft.
6. Mix in curry powder and cook about 1 minute.
7. Add coconut, cardamon and lemon grass and salt.
8. Bring to boil and simmer for one hour.
9. Serve on rice and top with lemon juice and cilantro.

peanut, fresh ginger, chicken, tart apples, unsalted butter, onions, jalapeno chili peppers, curry powder, coconut, cardamon, plain yogurt, chicken stock, lemon grass, rice, lemon juice, cilantro, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008701 (may not work)