Lavender-Ginger Chicken Curry

Lavender-Ginger Chicken Curry
Lavender adds a nice dimension to almost any classic curry powder blend. It has a huge affinity for ginger and allspice in both savory and sweet recipes.
Recipe type: Main Dish
Cuisine: Indian
Serves: 4 servings
  • ¾ cup low sodium chicken broth, divided
  • 2 TBL mild to medium curry powder
  • 2 teaspoon dried culinary lavender buds
  • 1¼ teas. ground allspice
  • 1¼ teas. minced fresh ginger root
  • 2 TBL vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped sweet-tart apple
  • 1(14 ounce) can diced tomatoes, including juices
  • ⅔ c. golden raisins or dried cranberries
  • Salt and ground pepper to taste
  • 3-4 cups of cooked basmati rice or other long grain rice
  • Garnish with assorted nuts(optional)
  • Garnish stems of lavender(optional)
  1. In skillet or saute pan stir together ½ of broth with curry powder, lavender, allspice and ginger root. Add the chicken, stirring, until coated all over with paste. Let stand for 5-10 minutes so the chicken can absorb the seasoning.
  2. Add the oil to the skillet, stirring until the chicken is coated. Cook over medium-heat, stirring 3-4 minutes, until the chicken lightly browns. Add onion and apple and cook, stir frequently, until the onion is softened, about 4 minutes.
  3. Stir in the remaining broth, the tomatoes, the raisins. Adjust heat so the mixture simmers gently and cook, stirring occasionally, for 8 to 10 minutes, until it cooks down and the flavors are well blended. If the mixture thickens too much, thin it with a little water. Salt and pepper as needed. See over rice, grins with nuts and lavender sprig.

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