It is a mouth-watering dish I cannot resist. The tender chicken and the crunchy apples are a perfect match. The spices also infuse a mix of flavours that make you crave for more. You can marinate the chicken in spices overnight and grill it for a healthier dish.
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon whole yellow mustard seeds
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/4-inch-thick slices
1 tablespoon all-purpose flour
1 1/2 teaspoons canola oil, divided
1 tart apple, such as Granny Smith, cored and cut into thin wedges
3/4 cup reduced-sodium chicken broth
1 cup heavy cream
Salt, to taste
1 tablespoon chopped fresh cilantro, or parsley
In a bowl, combine coriander, cumin and mustard seeds. Set aside.
Heat 1 teaspoon of oil in a skillet over medium heat. Coat the chicken in flour and fry it for 5-8 minutes or until both sides are light brown.
After, drain the oil using paper towels or you can place the chicken in a strainer.
In a large saucepan, heat the remaining oil over medium heat. Sauté the garlic and ginger for 2-3 minutes or until fragrant. Pour in the broth. Add the chicken and the spices. Increase the heat to medium high and let it boil. Next, reduce the heat and let it simmer for another 10 minutes or until the chicken is tender and the sauce has been reduced to half. Stir in the cream and allow the sauce to thicken. Season it with salt and pepper.
Add the apples and mix well before serving, Garnish with cilantro or parsley if desired. Serve with vegetables and rice.
Photo Courtesy Of: pamramsey