Just a standard yellow curry powder mix will do here. Use your favorite.
1 Heat the oil in a large saut? pan on medium heat. Add the garlic and let cook until the garlic starts to get browned. Use a slotted spoon to remove the garlic from the oil. Discard (or eat as a snack) the garlic.
2 Add the chopped onions to the pan and let cook until translucent (about 4 minutes).
3 While the onions are cooking, in a small bowl, mix together the curry powder and 2 tablespoons of water. Stir with a spoon until you have a smooth, thin paste. Once the onions are translucent, stir in the curry paste. Let bubble and cook for 2 minutes. Stir in the butter.
4 Add the chopped apples and salt to the pan. Add 1 1/2 cups of water, or enough water to just almost cover the apples. Stir in the brown sugar.
5 Bring to a boil and reduce to a simmer. Let cook, uncovered, on a low simmer for 30 minutes, until thickened and cooked through. Add more water if needed if the mixture starts to stick to the pan.
Traditionally served with soft roti bread. In place of roti you can serve it with a warmed flour tortilla, pita bread, or over rice.
Yield: Serves 4.
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