Food & Drink | rhody recipe •
By Liz Murray
Foraged Apples for Autumn This sweet and spicy chicken curry takes advantage of local farm fall harvests My love for seasonal ingredients comes from the nostalgia of bringing them into my cooking at the right moments. The candied earthy smell of baking apples, for instance, triggers an olfactory memory of the autumn farm stands and pick-your-own farms I enjoyed visiting as a child. While for many of us, apple time brings visions of pie, I favor introducing the crisp tartness in a curry recipe, creating a uniquely warming and pleasantly spicy dinner perfect for chilly autumn nights – not to mention the aromas of garam masala, cinnamon, and paprika simmering in the slow cooker all day is sure to foster some new apple-based traditions. Before preheating the oven or even setting foot in the kitchen, dust off your red Radio Flyer wagon and head to Narrow Lane Orchard in North Kingstown, a 30-acre farm that’s home to more than 20 varieties of apples, along with peaches, nectarines, and other fruits. Peak season to pick your own bushels lasts through October. NarrowLaneOrchardRI.com
APPLE CHICKEN CURRY • • • • • • • • • • • • • • • •
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1 13.5oz can unsweetened coconut milk 2 tsp curry powder 2 tsp red curry paste 1/2 tsp onion powder 1 1/2 tsp ginger powder 1/2 tsp turmeric 1/2 tsp paprika 1 1/2 cups chicken broth 1/4 tsp cinnamon 1/2 tsp garam masala 3 Tbsp soy sauce 2 large garlic cloves, minced 2 chicken breasts in 1” thick strips 3 medium apples, variety of choice 2 Tbsp cornstarch Vegetables of choice (suggested: broccoli, red and orange bell peppers, and white onion, chopped) Salt and black pepper to taste 2 cups cooked barley
1. Set slow cooker to high. Pour in the unsweetened coconut milk and chicken broth. Note that the coconut milk will appear chunky until it warms. 2. Peel the apples and chop into ½-inch pieces; add to the slow cooker. 3. Add the curry powder, turmeric, garam masala, paprika, onion powder, ginger powder, and cinnamon to the slow cooker. Toss in the minced garlic, curry paste, and soy sauce, and stir well to combine. 4. Place the chicken strips in the slow cooker. With the lid on, cook on high for 3-5 hours, or on low for 7-8 hours. 5. About 45 minutes before the curry is ready, preheat the oven to 450°F. Toss the veggies with olive oil and salt, and spread over a foillined baking sheet. Bake without flipping for 30 minutes to allow a few ends to char. Remove from the oven and set aside.
7. Pour the apple chicken curry over the cooked barley, and spoon the charred veggies over top. Enjoy! For more tips and recipes, visit RecipeHippie.com or follow @recipehippie on Instagram.
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SORhodeIsland.com • October 2021
Photo by Liz Murray
6. Fifteen minutes before the curry is finished cooking, scoop 6 tablespoons of the curry liquid into a small bowl. Whisk it together with cornstarch until there are no clumps, then return it to the slow cooker. Stir to combine, place the lid back on and cook for an additional 15 minutes to thicken the sauce.
