Chicken Curry - cooking recipe

Ingredients

2 Tbsp. peanut or vegetable oil
1 piece fresh ginger, peeled and grated
1 (3 1/2 lb.) chicken
2 tart apples, cored and diced in 1/4-inch pieces
3 Tbsp. unsalted butter
3 medium onions, chopped
2 jalapeno chili peppers, seeded, ribs removed and diced into 1/8-inch
2 Tbsp. curry powder
2 Tbsp. unsweetened shredded coconut
2 cardamon seed, crushed
1/3 c. plain yogurt
1 3/4 c. chicken stock
1 stalk lemon grass, peeled or 1 lemon zest
boiled rice
1 Tbsp. lemon juice
2 Tbsp. cilantro, chopped
salt

Preparation

Heat oil over high heat.
Brown chicken and set aside.
Pour off fat and add butter.
Add onions and garlic and saute for 5 minutes.
Add chilies, ginger and apples and cook 3 minutes until soft.
Mix in curry powder and cook about 1 minute.
Add coconut, cardamon and lemon grass and salt.
Bring to boil and simmer for one hour.
Serve on rice and top with lemon juice and cilantro.