Meals Matter

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Contributed By: aurealfae
ATK based changed to fit family needs

Ingredients

Apple Chutney

1 Apple

1/4 Onion,chopped

Ginger to taste

Apple Juice to taste

Apple Cider Vinegar to taste

Whole Spice Blend

1 1/2 Cinnamon sticks

4 Whole cloves

4 Green cardamom pods

8 Black peppercorns

1 Bay leaf

Curry

1/4 cup Vegetable oil

1 Medium onion, sliced thin

2 Lg cloves garlic, pureed with 1/2 tbsp water

1/2 tbsp Fresh ginger, pureed with 1 tsp water

4 pieces Chicken

2 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp Ground tumeric

Table Salt

1/2 cup Plain low-fat yoghurt

2 cups Water

4 Medium boiling potatoes, peeled and cut into 3/4 inch cubes

1 tbsp Fresh cilantro leaves

Preparation

1. Combine chutney ingredients into small skillet and heat over med heat about 45 minutes, add

more apple juice as necessary.

2. Heat oil in large deep skillet, over med-high heat until hot, not smoking. If uing while

spice blend add to oil and cook, stirring until cinnamon stick unfurls and cloves pop, 5 sec.

Add onion to skillet; saute until softened or browned.

3. Stir in garlic, ginger, selected meat, ground spices, 1/2 tsp salt, yoghurt, chutney. Cook,

stirring almost constantly until spices smell cooked, about 30 seconds longer.

4. Add the water and season with salt; bring to simmer. Reduce heat; cover and simmer until meat

is tender.

5. Add potatoes; cook until tender. Add cilantro. Simmer three minutes longer and serve.

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