Cooking

Zucchini And Leek Soup

October 23, 2014 by Irish American Mom 4 Comments

Zucchini and leeks combine to make a wonderfully green soup. Light and refreshing, this soup can be served hot or cold, but being ever so Irish, I like it hot.

Inspired by the more traditional Irish recipe for potato and leek soup, I love to make this soup when I have lots of zucchini on hand. Or perhaps I should give this soup its European name, courgette and leek soup.

I remember when I first came to America, I had no idea what on earth a zucchini might be. I remember searching for courgettes in the grocery store only to spot them under the strangely named sign “zucchini”.

And then I checked a little closer and discovered that what I called an aubergine bore the strange title of “egg plant” in the good old USA.

My ongoing American evolution continued at the grocery store with never ending culinary lessons and naming tips.

At the end of every summer I often hear my green thumbed neighbors searching for zucchini recipes, when they are blessed with an abundant crop of these nutritious and easy-to-grow vegetables. This soup is my answer to their recipe pleas.

And so without further ado, here is my recipe for zucchini and leek, or courgette and leek soup.

Remember, it’s green coloring makes it perfect for St. Patrick’s Day celebrations.

Ingredients

4 medium zucchini (washed and sliced)
1 large leek or 2 small leeks (washed and sliced)
2 oz butter
1 carrot (peeled and sliced)
1 potato (peeled and sliced)
6 cups chicken stock
salt and pepper to season
1/4 cup whipping cream
parsley (to garnish if desired)

Directions:

Prepare the vegetables carefully. Leeks can contain dirt trapped between the inner layers of the vegetables, so it’s very important to wash them well. If you need some tips on how to wash and prepare leeks check out my recipe for potato and leek soup.

Sliced courgettes or zucchini, potato and carrot for soup

Wash the zucchini, then slice them skin and all. I find the outer skin adds flavor to this soup. Peel and slice the carrot and potato.

Melt the butter over medium heat in a large Dutch oven or pan.

Add the sliced vegetables and stir to completely cover them in butter. This coating of butter is important for sweating the vegetables and helping them to not stick to the bottom of the pan.

Cover the pot and cook over medium heat for 10 minutes to sweat the vegetables.

Shake the pot occasionally to prevent the vegetables from sticking. It’s important not to brown the vegetables, but merely to soften them in the steamy pot.

Add the chicken stock and season with salt and pepper to taste. You can use vegetable stock for this soup too if you prefer vegetarian recipes. I like the taste of chicken stock with the leeks, but the choice of stock is completely personal.

Bring the soup to a boil, then reduce the heat and simmer the soup for 20 minutes. Remember, gentle heat is very important for cooking soups.

When simmered enough, the vegetables will be fork tender. The trick to a nicely textured soup is to cook the zucchini and the leeks long enough to make them nice and soft before whizzing them with the blender.

Turn off the heat and allow the soup to cool slightly before blending it until smooth. An immersion blender works great, or else blend it in batches in a liquidizer.

Add the cream and stir well to blend completely. Reheat over a gentle heat without boiling.

Serve this soup warm or cold, and garnish with parsley if desired.

Irish brown bread is a tasty accompaniment to this soup. Irish potato bread is another great partner for soup.

But whether you like your soup all on its lonesome, or with a nice slice of bread, I hope you enjoy this zucchini and leek soup as much as I do.

Here’s the printable recipe:

Zucchini And Leek Soup

Print recipe

Serves	8
Prep time	20 minutes
Cook time	30 minutes
Total time	50 minutes
Meal type	Soup

Ingredients

4 Medium zucchini (washed and sliced)
1 Large leek (washed and sliced)
2oz butter
1 carrot (peeled and sliced)
1 potato (peeled and sliced)
6 cups chicken stock
salt and pepper to season
1/4 cup whipping cream

Optional

parsley (to garnish)

Directions

Step 1	Melt the butter over medium heat in a large Dutch oven or pan. Add the sliced vegetables and stir to completely cover in butter.
Step 2	Cover the pot and cook over medium heat for 10 minutes to sweat the vegetables. Shake the pot occasionally to prevent the vegetables from sticking. Do not brown the vegetables.
Step 3	Add the chicken stock and season with salt and pepper to taste.
Step 4	Bring to a boil, then reduce the heat and simmer the soup for 20 minutes. The vegetables will be fork tender.
Step 5	Turn off the heat and allow the soup to cool slightly before blending it until smooth.
Step 6	Add the cream and stir well to blend completely. Reheat over a gentle heat without boiling.
Step 7	Garnish with parsley, if desired, before serving.

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Filed Under: All Recipes, Cooking Tagged With: A Taste of Ireland, All Recipes, An Irish Lunch, Cooking, Favorite Irish Foods, Favorite Irish Recipes, Irish Food and Cooking, Irish Recipes, Irish Soups

Parsnip and Apple Soup

October 12, 2014 by Irish American Mom 4 Comments

Parsnips and apples, with a hint of curry, compliment each other perfectly in this creamy soup.

The pairing of parsnips with apples intensifies their sweetness, with an added underlying warmth from the curry powder, making this soup truly satisfying.

I love curry flavor, like many Irish people. A teaspoon of mild curry powder, a hint of ginger and black pepper create a mildly spicy flavor level, but rest assured, this isn’t an overly hot soup, merely one that tantalizes the taste buds.

Heavy rain and blustery winds are always a reminder the season for hats, scarves and gloves is just around the corner. But as the colder days of winter beckon, there’s always comfort to be found in the kitchen.

The right soup is perfect comfort food. There is something reassuring about holding a mug of warm soup, blowing gently to cool it before it works its magic, warming the heart.

Parsnip and apple soup is smooth and creamy, and for me is certainly one of the best comforting soups in my recipe box.

Parsnips appear to be far less popular in America than they are in Ireland. They are a staple on most Irish dinner menus, and I remember eating them at least once a week when I was a kid in Ireland.

And so, I decided why not make a parsnip soup…. or for some crazy reason, my brain keeps saying parsnip snoup.

Anyway, here’s my recipe …..

Ingredients:

2 oz butter
3 large parsnips
1 medium apple (Granny Smith or a cooking apple if you’re in Ireland)
1 medium potato (or 2 small potatoes)
1 to 2 teaspoons curry powder
1/4 teaspoon ground ginger
4 cups chicken stock
1/2 cup whipping cream
salt and plenty pepper to season

Directions:

This is a very simple soup. Start by peeling and chopping the shallots into slices. Peel and dice the potatoes and parsnips into 1 inch pieces.

The first step involves sweating the vegetables. If you need to learn more about the technique of sweating vegetables, check out my post on soup making tips.

Melt the butter in a large saucepan. Add the chopped shallots, parsnips and potato.

I use shallots rather than an onion, since their flavor is a little milder, but if you can’t get your hands on shallots, one onion will work just fine.

For this soup in particular I like to add the spices before sweating the vegetables. This helps deepen the spicy flavors in the finished soup.

So, stir in the curry powder and ginger and mix the vegetables so they are completely coated in the spices.

Cover the pan and sweat the vegetables over medium heat for 10 minutes. Shake the pan occasionally to prevent sticking, but avoid lifting the lid and allowing the trapped steam escape.

Add the stock and simmer for 20 minutes. Season with salt and pepper.

I like to add a good dash of pepper to this soup, but seasoning is a very personal step in any recipe. For my palate, pepper seems to compliment the flavor of the parsnips.

Next, add the chopped apple and simmer the soup for a further 10 minutes.

Turn off the heat and allow the soup to cool slightly.

I love how the apple pieces just bob and bounce on the surface of the soup.

Purée the soup until the texture is completely smooth using an immersion blender or in batches using a liquidizer or blender.

Add the cream to the soup and mix through. Reheat gently, without boiling, before serving.

And there, you have it – a simple soup made with a favorite Irish vegetable. I love to serve this soup with curried parsnip chips as a garnish – they’re simply delicious.

Here’s my printable recipe:

Parsnip and Apple Soup

Print recipe

Serves	6
Prep time	20 minutes
Cook time	50 minutes
Total time	1 hours, 10 minutes
Meal type	Soup

Parsnips and apples, with a hint of curry, compliment each other perfectly in this creamy soup. The pairing of parsnips with apples intensifies their sweetness, with an added underlying warmth from the curry powder, making this soup truly satisfying.

Ingredients

2oz butter
2 shallots
3 parsnips
1 apple (Granny Smith or a cooking apple)
1 potato (1 medium or 2 small)
1 teaspoon curry powder (add extra for increased spiciness)
1/4 teaspoon ground ginger
4 cups chicken stock
1/2 cup whipping cream
salt and pepper to season

Directions

Step 1	Melt the butter in a large saucepan. Add the chopped shallots, parsnips and potato.
Step 2	Stir in the curry powder and ground ginger. Cover the pan and sweat the vegetables over medium heat for 10 minutes. Shake the pan occasionally to prevent sticking, but avoid lifting the lid and allowing the trapped steam escape.
Step 3	Add the stock and simmer for 20 minutes. Season with salt and pepper.
Step 4	Add the chopped apple and simmer for a further 10 minutes.
Step 5	Turn off the heat and allow the soup to cool slightly. Purée until smooth using an immersion blender or in batches using a liquidizer or blender.
Step 6	Add the cream to the soup and mix through. Reheat gently, without boiling, before serving.

Wishing you all happy soup making during these chilly days of fall and winter.

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

P.S. My Irish shamrock soup bowl was made by Colm De Ris, an Irish potter.

Filed Under: All Recipes, Cooking Tagged With: Cooking, Favorite Irish Vegetables, irish cooking, Irish Cuisine, Irish Soups, Parnips, Recipes, Soup

Blueberry Scones

June 21, 2014 by Irish American Mom 14 Comments

Blueberries are in season, and I love to bake with these juicy summer berries, which simply burst with flavor when added to rich scones.

Traditional Irish scones dotted with raisins or sultanas come to mind when I think of fruit scones. However, my Dad tells stories of how my Granny mixed wild hurts (bilberries) and blackcurrants through her soda breads and scones during the summer months.

Bilberries are small dark berries, which look and taste a little like American blueberries, but are much smaller. In Ireland they grow in the wild on mountainous land. Called by different names around the country, the North Cork term ‘hurt’ is most familiar to me. The Irish word for this summer fruit is frachóg (pronounced frack-oh-g), with other names including fraughan, whorts, or heatherberries.

I love these scones baked with fat juicy blueberries, boasting a golden crust sparkling with a light dusting of sugar. Crumbling between my fingers, as I sip on a nice cup of Irish tea, I remember my granny. Nature’s summer gifts of free mountain fruit helped her create delicious treats for her brood of thirteen children. I bet my aunts and uncles loved these scones warm out of the bastible, and dipped in cups of warm milk.

Scones are deceptively tricky to get exactly right, especially for an Irish baker trying to create her mother’s pastries in America. Over the past twenty years I have created some rules of scone making to help avoid producing dry, sawdust-like scones.

Although not exactly a rule, I like to use cake flour rather than all-purpose or bread flour. This may sound strange to most American bakers, but I simply prefer the end product I produce with cake flour – they are closer to the Irish scones of my childhood.

Irish American Mom’s Tips for Perfect Scones:

Always sift the flour and baking powder together to provide aeration for lighter scones.

Treat the mixture with gentle care, lifting the flour high, as you rub in the butter. A soft touch incorporates air and transfers lightness to the scone dough. (When we were children my mother told us to imagine we were faeires baking magic scones. She encouraged us to lift the flour with a faerie light touch.)

Remember, too much mixing, and kneading will produce dry and tough scones.

Don’t use too much flour when kneading your dough.

Avoid pounding the dough with a rolling pin, instead use the palms of your hands to gently press the dough into shape. To level the scones simply pass the rolling pin lightly over the top. (The scone making faeries of my childhood used rolling pins with very gently).

When cutting out the scones, flour the sides of the cutter. Do not twist the cutter, but push it through the dough firmly, lift and release.

From the moment the wet ingredients hit the dry, work as quickly as you can.

Place the scones close together on the baking tray to encourage rising not spreading.

Never let the uncooked scones stand unbaked. Get them into the oven as quickly as possible since raising agents start their magical work the moment they meet the first drop of liquid.

A high temperature is required initially to promote rising of the scones.

And so, here is my recipe for blueberry scones. I think this is one of my best scones recipes, and is a wonderful variation of my Irish Raisin Tea Scones recipe. I hope you’ll like them too. Here is the printable recipe:

Blueberry Scones

Print recipe

Serves	12
Prep time	30 minutes
Cook time	30 minutes
Total time	1 hour
Meal type	Bread
Region	Irish

Ingredients

4 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
4oz butter (1 stick)
1/2 cup sugar
1 and 1/2 cups fresh blueberries
2 eggs
3/4 cups whole milk
sugar (to sprinkle on top of unbaked scones)

Directions

Step 1	Pre-heat the oven to 425 degrees Fahrenheit. Sift the flour, salt and baking powder into a large mixing bowl.
Step 2	Cut the butter into one inch pieces, then rub into the flour using a pastry blender, or rub the butter and flour using your fingers, until the mixture resembles fine breadcrumbs.
Step 3	Add the sugar and mix. Add the blueberries and mix gently to disperse them throughout the flour mixture.
Step 4	In a separate bowl or pitcher whisk the eggs and milk together. Make a well in the middle of the dry ingredients and pour in most of the liquid. Reserve 1/4 cup of the liquid mixture to brush on top of the unbaked scones.
Step 5	Mix the wet and dry ingredients together using a large spoon or with your hand. Form a soft-but-not-too-sticky dough. Add some extra flour if the dough is sticking to the sides of the bowl. If the dough is too dry and not sticking together, add a little more of the egg and milk mixture. Handle the dough gently to avoid bursting the blueberries.
Step 6	Turn the dough out onto a lightly floured surface. Sprinkle with a little more flour. Knead the dough lightly.
Step 7	Flatten the dough into a large round shape, about an inch-and-a-half high. This can be done with your hands or by lightly rolling the dough with a rolling pin.
Step 8	Use a biscuit cutter to cut out round shapes. Place the scones on a greased baking tray.
Step 9	Brush the top of the scones with the reserved egg and milk mixture. Then sprinkle the top of each scone with a little sugar.
Step 10	Bake in a pre-heated 425 degree Fahrenheit oven for 10 minutes. Then reduce the heat to 400 degrees and bake for another 15 to 20 minutes. Remove from the oven when the tops are turning a lovely golden color.
Step 11	Cool on a wire rack for 10 minutes.
Step 12	To serve cut the scones in two and spread each side with butter and/or jam or jelly. Delicious served slightly warm.

Wishing you all happy and successful scone baking – and don’t forget the faeries as you lift the butter and flour between your fingers.

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Filed Under: All Recipes, Cooking Tagged With: A Cup of Tea and a Scone, All Recipes, Bilberries, Blueberry Scones, Cooking, Hurts, Irish Baking, Irish Cuisine, Irish Scones and Breads, Irish Summer Fruits

Queen Of Puddings

May 12, 2014 by Irish American Mom 14 Comments

Queen of Puddings is a baked custard of eggs, milk, butter, sugar and breadcrumbs, spread with jam and topped with toasted meringue. A traditional British dessert, it was adopted by Irish cooks many years ago, probably because it is a luxurious treat made with the most inexpensive ingredients.

I love how generations past didn’t need fancy spices, herbs and rare ingredients to create delicious delicacies. The name “Queen of Puddings” implies a most decadent sweet, with no hint it is made with everyday kitchen staples, and a perfect way to use up stale bread.

Today’s recipe includes step-by-step instructions for this retro pudding of custard and jam topped with soft, chewy meringue. This is a true retro dessert, and one of my all-time favorites from my childhood.

Ingredients for Queen of Puddings

Ingredients:

Custard Base

3 large egg yolks
1 and 1/2 cups of full fat milk
1 large egg
2oz butter
2 cups breadcrumbs
1/4 cup sugar
rind of 1 lemon

Topping

1/4 cup raspberry jelly or jam

Meringue Topping

3 large egg whites
3/4 cups sugar
pinch salt

Start by separating 3 of the egg yolks and whites. Set the egg whites aside. They’ll be used for the meringue topping.

No leftover egg whites or yolks with this recipe. The yolks are used in the base and the whites are needed for the meringue topping. Just perfect!

Next step is to make the custard base. Add the milk, sugar, butter and grated lemon peel to a saucepan. Gently heat, stirring until the sugar is dissolved. Use whole milk. The extra fat enhances the custard.

Not all Queen of Puddings recipes call for the milk to be heated. I find this step helps to ensure the sugar is fully dissolved and the lemon flavor is evenly distributed throughout the custard base.

Be careful not to boil the milk mixture. The custard flavor will be a little burnt if the milk is scalded.

Remove the mixture from the heat and allow it to cool a little, before mixing it with the egg yolks. If the milk is too hot the eggs will curdle.

Whisk the egg yolks and one full egg together.

Pour the pre-heated, but cooled milk over the eggs, and whisk together.

Stir the breadcrumbs into the milk and egg mixture. I like to let it stand for 30 minutes so the crumbs soak up the liquid.

Preheat oven to 325°F.

Grease a 2 quart casserole or ovenproof dish, then pour the breadcrumb mixture into the prepared dish.

I like to cook the base in a “bain marie”. That’s the fancy French term for a hot water bath. Custards cook more evenly when the baking dish is placed in a larger tin filled halfway with hot water.

A common mistake when baking custard is not to put enough water in the hot-water bath. To best protect your custard from excessive heat, the water lever should reach at last half way on the baking dish.

Bake the custard in the preheated oven for about 40 minutes until the custard has set.

When it’s done the top will be springy and a light golden color. Remove from the oven and set aside to cool a little.

You can discard the “bain marie” or water bath at this stage. It won’t be needed again.

Spread the jelly, or jam as we say in Ireland, over the custard base. I like a thick layer of raspberry jam, but feel free to use strawberry or blackberry preserves.

Now it’s time to prepare the meringue topping. Whisk the three egg whites with a pinch of salt using a hand mixer. It’s ready for the sugar once firm white peaks form. Add the sugar and beat again until their surface is glossy.

Some like to use a piping bag for a very precise, decorative topping. I just like to load the meringue on top of the jam, then spread it out with a spoon.

I get carried away making a snow storm scene using the back of a spoon, that ends up looking like the Sahara dessert when cooked. Return the pudding to the oven. Bake until the meringue is golden brown in color, which takes about 20 minutes.

Cool just a little before serving. It’s delicious with hot custard or pouring cream.

This is definitely a dessert that is best served warm.

Queen of Puddings is simply a delicious, retro dessert. I hope you enjoy it as much as I do.

Here’s the printable recipe:

Queen Of Puddings

Print recipe

Serves	8
Prep time	30 minutes
Cook time	1 hour
Total time	1 hour, 30 minutes
Meal type	Dessert
Misc	Serve Hot
Region	British

Queen of Puddings is a baked custard of eggs, milk, sugar and breadcrumbs, spread with jam and topped with toasted meringue.

Ingredients

Custard Base

3 Large egg yolks
1 Large egg
1 and 1/2 cups full fat milk
2oz butter
2 cups breadcrumbs
1/4 cup sugar
1 lemon (grated peel or rind)

Topping

1/4 cup raspberry jelly or jam

Meringue Topping

3 Large egg whites
3/4 cups sugar
pinch salt

Directions

Step 1	Separate 3 of the egg yolks and whites. Set the egg whites aside.
Step 2	Add the milk, sugar, butter, and lemon rind to a saucepan. Gently heat, stirring until the sugar is dissolved. Do not boil the milk mixture. Remove from heat and allow to cool a little.
Step 3	Beat three egg yolks and one full egg together in a separate bowl. Pour the pre-heated, but cooled milk over the eggs, and whisk together.
Step 4	Stir the breadcrumbs into the milk and egg mixture. Let stand for 30 minutes to allow the crumbs soak up the liquid.
Step 5	Preheat oven to 325°F. Grease a 2 quart casserole or ovenproof dish.
Step 6	Pour the breadcrumb mixture into the prepared dish.
Step 7	Place the casserole in a larger 9 x 13 baking dish or roasting tin. Carefully pour hot water into the baking pan until it reaches half-way up the side of the pudding dish.
Step 8	Bake for about 40 minutes until mixture is firm and a golden color. Remove from oven. Discard the "bain marie" or water bath.
Step 9	Using an electric mixer beat the three egg whites with a pinch of salt until firm white peaks form. Add the sugar and beat until their surface is glossy.
Step 10	Spread the jam over the cooked custard base.
Step 11	Top with the meringue mixture. Use the back of a spoon to spread the meringue and form decorative peaks.
Step 12	Return the pudding to the oven. Bake for 15 to 20 minutes until the meringue is golden brown in color.
Step 13	Serve hot - delicious with hot custard or pouring cream.

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Filed Under: All Recipes, Cooking Tagged With: British Recipes, Comfort Food, Cooking, Desserts, Irish Recipes, Puddings, Recipes, Sweets, Treats

Chicken Curry With Apple And Raisins

February 13, 2014 by Irish American Mom 8 Comments

Chicken curry may have originated in India, but it is a firm dinner favorite throughout the Emerald Isle. Many Irish people purchase their curries at local Chinese take-outs, but I prefer to cook mine from scratch.

A few chopped apples and raisins add a perfect sweet surprise to this dish. Whether you like to eat your curries with rice, or naan bread, or Irish style with a side of chips (french fries), I hope you enjoy this recipe.

If you prefer a smoother curry sauce to pour over your chips, my recipe for chips and curry sauce can be found here.

Ingredients:

2 teaspoons curry powder
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom
1/2 teaspoon chili powder
2 tablespoons butter
1 large onion (chopped)
2 teaspoons minced garlic
3 large chicken breasts
1 cup plain yogurt
1/3 cup tomato paste
3 small granny smith apples (diced)
1/2 cup golden raisins
4 cups water
chopped cilantro (to garnish if desired)
cooked rice (to serve)

Most curry recipes simply use store bought curry powder. I like to use curry powder as the base for a special spice mix to enhance the flavors in this recipe.

Create your own spice blend by mixing curry powder, turmeric, coriander, ginger, cumin, cinnamon, cardamom, and chili powder. If you like a very spicy curry you can add more chili powder.

You can use two to three teaspoons of this blend for a milder curry, but if like me you like a spicier dish, you can use the complete blend in your dish.

Melt the butter in a large skillet, or you can use a large pot or Dutch oven like me. Sauté the chopped onions and garlic for 3 to 5 minutes. Then add the spices and stir continuously as you cook the spices for another 5 minutes.

Add the chicken and cook for an additional 10 minutes, stirring to completely coat the chicken pieces with the spices.

Mix the yogurt and tomato paste together.

Add it to the chicken together with the water.

Bring the mixture to a boil, then reduce the heat and simmer for an additional 40 minutes.

Add the diced apple and raisins, and simmer for an additional 10 to 20 minutes. Peel and dice your apples just before adding them to the dish. If sliced to early the apples can turn brown, and don’t look very appealing in the finished dish.

Prepare the rice according to the package directions. I like to use basmati rice for a true taste of India.

Serve the curry hot over cooked rice.

I hope you enjoy this little taste of India, enjoyed by so many Irish people today.

Here is the printable recipe:

Chicken Curry With Apple And Raisins

Print recipe

Serves	6
Prep time	15 minutes
Cook time	1 hour, 15 minutes
Total time	1 hour, 30 minutes
Meal type	Main Dish
Misc	Serve Hot

Chicken curry may have originated in India but it is a firm dinner favorite throughout the Emerald Isle. Chopped apples and raisins add an extra dimension and sweetness to this spicy dish.

Ingredients

2 teaspoons curry powder
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom
1/2 teaspoon chili powder
2 tablespoons butter
1 Large onion (chopped)
2 teaspoons minced garlic
3 Large chicken breasts (cut into bite-size pieces)
1 cup plain yogurt
1/3 cup tomato paste
3 Small granny smith apples (diced)
1/2 cup golden raisins
4 cups water
chopped cilantro (to garnish if desired)
cooked rice (to serve)

Directions

Step 1	Combine the spices and mix well together.
Step 2	Melt the butter in a large skillet. Add the onion and garlic. Cook for 3 minutes until onion starts to soften.
Step 3	Add the spices. Cook for 5 minutes, stirring to prevent sticking.
Step 4	Add the chicken, mixing to fully coat it in spices. Cook for 10 minutes.
Step 5	Blend the yogurt and tomato paste together and add to the chicken mixture.
Step 6	Add the water and bring to a boil. Lower the heat and simmer the curry for 40 minutes.
Step 7	Add the apples and raisins and simmer for an additional 10 to 20 minutes.
Step 8	Serve over hot rice. Garnish with chopped cilantro if desired.