POLLO con MELE VERDI e CURRY
Experiments of a teenager 

I probably cooked this dish for the first time when I was 12...Experimenting into the kitchen was already my passion! At that time cooking chicken for me could be almost as funny as making cakes - with the only difference that it was maybe far much easier. Chicken, like cakes, can be cooked with almost anything: from almonds to mushroom, from cheese to pineapple. This is one of the dish I have developed in years and cooked for both family and friends with big success.

Ingredients:
- 3 boneless skinless chicken breasts
- 1 big onion
- 1 clove of garlic
- 2 green apple (del trentino!)
- 1 big spoon of Curry
- Salt and pepper to taste
- 1 cup of white flour
- 1 spoon of corn flour

- 1/2 glass of white wine

Brodo: 
- 1 litre of water
- 1 onion
- 1 carrot
- Celery
- 1 chicken stock

Preparation:

Wash the chicken breast and cut it into cubes. Season lightly with salt and pepper and dust with flour on both sides.
Cut the onion in slices (like oranges), crush the garlic glove unpeeled.
Unpeel 1 green apple and cut it into cubes.
Bringing to boil some brodo, preparred with 1 litre of water, 1 onion, 1 carrot a bit of celery and one chicken stock.

Cooking:
Heat the oil into a skillet, add the chilli pepper, the garlic, the onions and fry very slowly. When it looks slightly translucent you know it's time to add the apples cubes.
After a couple of minutes put the chicken.
The chicken will now begin to lightly fry, so keep stirring it.
Add wine to the pan scraping up the brown bits with a silicone spatula. Slowly pour the brodo and the curry into the skillet bit by bit, waiting all the time for the water to evaporate. Keep cooking until the meet is completely cooked but still tender. 

Serving:
Serve a generous portion of chicken with apple curry sauce on top of a portion of basmati rice, prepared with 1 seed of cardamom into the cooking water.
To enhance the flavour of the dish is a good practice accompany it with the same wine we used to cook it with.