| | 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 |
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.