A Diabetic-friendly, Gluten, and Preservative-Free Recipe made from the sweetest Apples you can find!
Savory, Succulently Delicious Mild Chicken Curry that your whole family will love!
I have included a secret mild Rajah Curry Powder Recipe for the gluten-free and those intolerant to food preservatives.
Serve: 3 - 4
Notes:
You may cut back a little on the fat/oil, but only a little, as it adds succulency to your meat and prevents your rice from burning and sticking to the pan.
You may use any sweet apples of your choice.
You may also use any mild chutney, like mango/apricot - if peach chutney is unavailable.
If gluten-free, grind your rice in a coffee grinder to replace the wheat flour.
If using the chicken stock cube, reduce the salt or replace it with the stock/bouillon cube.
Ingredients:
Savory Curried Rice:
270 g (337.5 ml) rice
67.5 g (81ml) coconut oil, butter, chicken schmaltz, or any fat of choice
2 onions (1 small & 1 medium), finely chopped
27 ml Rajah medium curry powder (recipe below)
6.75 ml salt
Method:
Rapidly boil the rice for 12 minutes, then drain.
Melt the butter or oil in a saucepan, then add the onions - gently sauté them until soft. Stir in half the curry powder, then the rice. Season with half the salt and stir well. Add sprinkling water to keep from drying out - set on low, not to cook, but to keep warm, and set aside.
Ingredients:
Savory Chicken Curry:
700 g injected chicken fillets or tenders
90 g (100ml) coconut oil, butter, chicken schmaltz, or any fat of choice
3 cloves of fresh garlic, crushed
8 g (7.5 ml) of fresh ginger, crushed
2 small onions, chopped
25 g (50 ml) Rajah medium curry powder - recipe below
30 ml Cake flour or 50 ml Rice flour (plain rice ground)
750 ml hot water plus 1 chicken stock cube if adding (optional)
5 ml sugar (optional)
5 ml salt or to taste
15 ml freshly squeezed lemon juice or to taste
214 g sweet apples chopped, seeds removed - no need to cook them as they are easily pureed
Method:
Dissolve half the fat or oil, and slice the chicken fillets into even strips, stroganoff-style.
Add half the salt and half the curry powder. When hot, add the meat and continue tossing until almost done - it will cook the rest of the way when added to the sauce. Remove your chicken and set it aside.
Add the remaining fat to your saucepan, adding more if necessary. When sizzling, add your chopped onions and gently simmer covered until the onions are translucent and tender.
Add the balance of curry powder and the balance of your salt. Cook for about 2-3 minutes. Add the rice or wheat flour and cook, stirring to form a roux, for about 3 - 5 minutes or until the flour is cooked and has thickened.
Gradually stir in 3 cups of hot water and cook, continuously stirring until thickened.
Add 1 jam tomato and gently simmer until softened enough to puree. Add lemon juice together with your raw chopped-up apples.
Puree the sauce with an immersion blender. Stir in the chicken, heat up, and then serve with peach chutney, sambal, or veggies of choice.
Homemade Rajah Curry Powder
1 + 1/2 a tablespoon dry cumin seeds
1 tablespoon turmeric powder
10ml cayenne pepper or 4 Kashmiri dried whole chilies
1/2 a teaspoon of ginger powder - omit if adding ginger as above
10 - 12 black peppercorns
Method:
Grind all dry ingredients in your coffee grinder
Empty into a small ziplock spice bag and store in the freezer.