Hmm Hmm Good

I made Curry a few nights ago, (thanks to a good recipe from Ivanna) It was really good. It seemed to be a pretty healthy recipe. I think I still like Curry with coconut milk better. But it was still great and much lower in calories, which is a good thing for me. Here it is: The only variation I made on it was adding 2 potatoes chopped up in the last 20 minutes before it was done cooking, and I added chili power to spice it up a little


2 1/2 - 3 lb chicken, cut up
1 large onion, chopped
1 large apple, peeled and chopped
1/2 cup chopped carrot
1/2 cup chopped celery
2 cloves garlic, minced *I always use more because our family likes garlic (like about five or six cloves)*
1 1/2 Tablespoons curry powder *I always use more (1/2 or 1 tablespoon more) because I think it tastes better with a bit added.*
1 tsp. ginger
1/2 tsp. salt *I use less or none because there is so much flavor anyway*
2 cups chicken stock
3 Tablespoons corn starch *I don't measure this I just put a little in stir and add some more until I think it looks good, you can really make it as thin or thick as you want.*
3 Tablespoons water *I never put this extra water in*
1 Tablespoon lemon juice *I have forgotten this before and it doesn't make a very large difference.*

Place chicken, onion, apple, carrot, celery, garlic, curry powder, ginger, salt, and chicken stock in sauce pot. Bring to boil, turn to simmer and cook 45 to 55 minutes or until chicken is tender. *Remove chicken to hot serving platter. Combine corn starch and water. Stir into sauce and cook, stirring until sauce thickens.* Stir in lemon juice. Serve with condiments over steamed rice. Condiments: chutney, raisins, peanuts, coconut, chopped green onion, banana, etc.