Thursday, January 24, 2008

Apple Cider Coconut Curry

I used to make something like this with chicken back in the day. Today, as I stood in front of the open fridge looking at the last of the chicken seitan and a crisper full of apples (destined to be apple sauce in the near future), this recipe began forming in my mind. I decided to serve it over quinoa, just to boost the protein for those three growing boys tearing around the house. They all liked it (Son #3 had thirds) which is good since this recipe makes enough for plenty of leftovers.

- 2 tbsp oil
- 3 onions, halved and sliced
- 1 clove garlic, minced
- 5 cups sliced chicken seitan
- 1 cup golden raisins
- 1/2 cup sliced almonds
- 2 large cooking apples, peeled, cored, and diced
- 2 tsp mild curry powder
- 2 tsp cinnamon
- 1 tsp chili powder
- salt to taste
- 2 cups water
- 1 cup apple cider or juice
- 3/4 cup coconut milk
- cilantro to garnish

1. Heat oil in a small stock pot or large saucepan over med-hi heat. Saute onions for 10-15 mins, stirring often, until deep golden brown. Add in garlic and fry 2 mins. Add in seitan and fry for 1 min.
2. Add in raisins, almonds, apples, and spices and mix well. Add in water and apple cider/juice. Bring to bubbling and simmer, uncovered, for 15-20 mins, until sauce thickens a bit.
3. Remove from heat and stir in coconut milk. Adjust seasonings to taste. Garnish with cilantro and serve.