Madras Curry Penne

16 ounces dry penne
1 small apple, cored and sliced
1/2 cup pineapple chunks
1 small onion, sliced
2 tablespoons butter or ghee
1 cup Mango Chutney
4 Grilled Lemon Ginger Chicken breasts, sliced
water
salt

1-1/2 cups coconut milk
2-1/2 tablespoons coriander seeds
1 tablespoon cumin seed
1/2 teaspoon black peppercorns
1 teaspoon turmeric
2 cloves garlic, minced
2 teaspoons ginger puree
1/4 cup white vinegar

1. Toast coriander, cumin and peppercorns in a dry pan over medium heat until fragrant.
2. Transfer seeds and peppercorns to a mortar or food processor and grind them to a smooth paste.
3. Add in turmeric, garlic and ginger and continue pulsing or using the pestle to make a paste.
4. Mash in vinegar and allow to sit and absorb the flavor of the spices.
5. Heat coconut milk in a large sauce pan over medium-high heat. Strain vinegar into the coconut milk and cook until reduced by half.
6. Also, in a separate sauce pan over medium heat, heat butter or ghee with sliced onion. Continue cooking until caramelized, stirring frequently.
7. Meanwhile, bring salted water to a bowl in a large pot. Add penne.
8. Once onion has caramelized, add apple and cook until softened.
9. Once penne is tender and sauté has reduced, drain the penne and add it to the sauce, along with the apple and onion, pineapple and chicken breasts.
10. Stir and transfer to a plate and top with mango chutney to serve.

Makes 4 servings