Chicken & Green Apple Curry with Basmati Rice

Directions

1. Rinse the basmati rice under cold water until the water runs clear, then drain and transfer to a small saucepan. Add a pinch of salt and enough water to cover the rice; bring to a boil over high heat.
2. Meanwhile, pat the chicken thighs dry, cut into 1-inch pieces, and season with salt and pepper.
3. When the pan is hot, add virgin coconut oil and swirl to coat the bottom. Add the chicken and cook, turning occasionally, until browned on the outside but not fully cooked through, about 3–4 minutes; transfer to a bowl.
4. In the same pan, add a little more coconut oil if needed and cook the onion until softened, about 3–5 minutes.
5. Quarter the apples lengthwise, core and stem, then dice into 3/4-inch cubes. Add them to the pan and cook briefly until they start to soften, 1–2 minutes.
6. Minced garlic and curry powder go into the pan; stir until fragrant, about 30 seconds. Add the apples and continue to cook for another minute.
7. Return the chicken to the pan and pour in the broth; season with salt and pepper. Bring to a boil, then reduce heat and simmer until the chicken is cooked through and the apples are tender, about 4–6 minutes.
8. Uncover the rice and fluff with a fork. If needed, let it stand off heat for a couple of minutes.
9. To serve, divide the rice between bowls and spoon the curry over the top.