1 cup cider, hard or sweet
2-inch piece of ginger, peeled and roughly chopped
2 garlic cloves
1 tsp tumeric
2 tsp garam masala
1/2 tsp vegetable oil or ghee
2 lbs boneless chicken thighs, extra fat trimmed off
salt and pepper
1 large onion chopped
2 shallots chopped
1 cup chicken broth (or use more cider)
2 large apples, cored and diced
2 to 4 tbsp butter
1 cup cilantro leaves, chopped
In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper and add to the pan. Cook until brown, about 3 minutes. Turn and brown the second side, another 2 minutes. Remove and set aside. Add onion and shallots to the pan and saute until golden, about 5 minutes. Stir in cider paste and chicken broth. Return chicken to the pan. Cover reduce heat to a simmer, and cook, stirring occasionally, until chicken is tender and cooked through, about 20 minutes. Add apples, increase heat to medium high, and cook stirring, until sauce has thickened and apple is tender, 5 to 10 minutes. Turn off head and stir in butter. Sprinkle cilantro on top.