Servings: 4

2 tablespoons canola oil 2 tablespoons canola oil
2 pounds bone in chicken thighs BONELESS 2 pounds bone in chicken thighs BONELESS
2 onions, diced into 1-inch pieces 2 onions, diced into 1-inch pieces
2 tablespoons garlic 2 tablespoons garlic
2 tablespoons ginger 2 tablespoons ginger
2 red bell peppers, diced 1-inch in size 2 red bell peppers, diced 1-inch in size
2 Fuji apples, 1/8 inch cut 2 Fuji apples, ⅛ inch cut
3 tablespoons Madras curry powder 3 tablespoons Madras curry powder
1 quart low sodium chicken stock NOT TOO MUCH. LIQ IS RELEASED 1 quart low sodium chicken stock NOT TOO MUCH. LIQ IS RELEASED
House Rice, recipe below House Rice, recipe below
Fresh cilantro for garnish Fresh cilantro for garnish
 
House Steamed Rice House Steamed Rice
1 1⁄2 cups brown rice 1 1⁄2 cups white rice 1 1⁄2 cups brown rice 1 1⁄2 cups white rice

Rinse brown rice and let soak in fresh cold water to cover for about 1 hour.
In the meantime, rinse the white rice by filling a bowl with water and stirring by hand. Drain and repeat until the water in the bowl is clear.
Add both the brown and the white rice to a saucepan. Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger. Cover and boil over high heat for 10 minutes.
Reduce the heat to medium and simmer for 30 minutes. Turn off the heat and
let the rice stand, covered, to plump, 20 minutes. Stir gently and serve.
In a stock pot, add the chicken thighs and cook a few minutes a side until golden on both sides. Remove and set aside keeping the fat in the pot. Add the onions and start to caramelize.
Add the garlic, ginger and curry powder and stir to mix well. Continue to
caramelize until the mixture starts to soften, about 6 to 8 minutes.
Add the peppers and apples and sauté, stirring occasionally, until aromatic, about 1 minute. Season with salt and pepper to taste.
Add the chicken DICED, season with salt and pepper and add stock just to cover. Mix well so all the flavors incorporate well. Taste to adjust seasoning if necessary, set a cover ajar on the pot and lower the heat to medium low, cook until chicken is tender, about 45 minutes. (If you have a pressure cooker note that you can also use it here, set timer for 40 minutes).
Once cooked, remove lid or release the pressure cooker pin to allow steam to release. Spoon rice into a serving bowl and top with chicken and sauce. Garnish with cilantro if desired.