Chicken Curry with Coconut Milk

Chop each chicken breast into 4 or 5 pieces.

Peel and separately chop the onions, apples, garlic, and tomatoes.

Sauté the chicken pieces in a pot with a little olive oil.

Once browned, remove them from the heat.

Gently brown the onions in the pot, then add the chopped apples and garlic, cook briefly, then add the tomatoes.

Sprinkle with curry powder, grated nutmeg, then add the cinnamon stick and a few opened cardamom pods.

Pour in the coconut milk.

Return the chicken pieces and simmer gently for 50 minutes.

Before serving, add salt, pepper, lemon juice, and additional curry if needed.