Curried Chicken and Apple Stew Over Basmati Rice

• 2 tablespoons vegetable oil
• 1 medium-size onion, sliced (for about 1 cup)
• 1 pound chicken tenders (about 12), rinsed, cut into pieces, and patted dry
• 1 can (10 ounces) Indian coconut cooking sauce (korma)
• 1 cup diced peeled apple
• 1 cinnamon stick
• 1 tablespoon heavy (whipping) cream (optional)
• 2 tablespoons toasted pre-sliced almonds (optional)
• Sweetened flaked coconut, for garnish (optional)

1. Pour the oil into a large skillet and heat over medium heat.
2. Add the onion and cook, stirring, until it browns slightly, 2 to 3 minutes.
3. Add the chicken pieces and cook until they also brown slightly all over, 3 to 4 minutes.
4. Add the coconut sauce, apple, cinnamon stick, and 1/4 cup of water.
5. Let simmer, uncovered, until the chicken cooks through, 2 to 3 minutes.
6. Add the cream, if using, increase the heat to medium-high, and cook until the liquid thickens a bit, 2 minutes longer.
7. Remove and discard the cinnamon stick.
8. Serve the stew garnished with the almonds and flaked coconut, if desired.

vegetable oil, onion, chicken, indian coconut cooking sauce, apple, cinnamon, heavy, almonds, coconut

Taken from www.cookstr.com/recipes/curried-chicken-and-apple-stew-over-basmati-rice (may not work)