INSTRUCTIONS
– In a large heavy-bottomed pot or Dutch oven, add 1 tablespoon of the olive oil over medium high heat and once hot, add half of the chicken and brown, 4-5 minutes. Remove to a bowl. Repeat with rest of oil and chicken then remove to the same bowl.
– Add the butter and once melted, add the onion, celery and carrots. Stir with a wooden spoon, scraping the brown bits on the pan bottom.
– Cook for four minutes then add garlic and cook for one more minute.
– Lower heat to medium and add the flour, curry, garam masala, cumin, thyme, pepper and salt if using and stir and cook for three minutes.
– Add half the stock and stir to thicken. Add remaining stock and the rice. Stir to combine.
– Bring to a boil, lower heat to low, cover and cook 15 minutes.
– Remove cover, bring heat to medium and add apples and cooked chicken and cook 5-10 minutes until apples are tender.
Enjoy
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