Bock bock, chicken chicken, bock bock, chicken head.

Do y’all remember that song? What a weird concept for a song. However, dancing around bobbing your head like a chicken sounds like a dance move that needs to resurface in my life.

Anyone want to come over for a dance party?

Radio silence?

Up until I went to culinary school, I never really played around with curry. It just wasn’t something that seemed appealing to me. What was I thinking? While this coconut chicken curry may look like an ugly ducking dish, it’s super tasty.

Ingredients, serves 4

4 chicken thighs, boneless and skinless

2 Tbsp vegetable oil

1 large onion, chopped (1 1/2 to 2 cups)

2 garlic cloves, minced

2 Tbsp fresh minced ginger

2 Tbsp yellow curry powder

1/2 teaspoon garam masala

1/2 teaspoon ground cumin

2 apples, cored and diced

2 Tbsp cider vinegar

1 cup light coconut milk

1/2 cup milk

1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch piece

Salt and pepper

Cilantro for garnish

Recipe:

Heat oil in a large sauté pan over medium heat. Add onions cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder, garam masala and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.

Add the vinegar, coconut milk, milk and apples to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.

Add chicken thighs to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes.

Serve over rice and garnish with cilantro.