Curried Chicken with Apples

Lately my suppers have been flops.  I actually did not mind this supper but my husband asked for me never to make it again and said that he was shocked when three out of four kids ate it.  He said that they must have been really hungry.  His comment was that the apples were too soft, and the rice was too slimy.  He said he had trouble finishing.
Original recipe here.

Ingredients
Curried Chicken with Apples
1 1/2 cups roughly chopped onion
3 cloves garlic, sliced
1/2 inch piece of fresh ginger, peeled
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 cup crushed tomatoes (canned)
1/4 cup full-fat plain yogurt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne (optional)
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
8 boneless, skinless chicken thighs
salt
1 1/2 cups peeled and diced Mutsu (Crispin) apple
1/3 cup roasted unsalted cashews
 1 tablespoon lime juice
Fragrant Jasmine Rice
6 cups water
1 tablespoon ground coriander seed
1 tablespoon salt
1 1/2 cups jasmine rice
2 tablespoons olive oil
1 tablespoon finely grated lemon zest
1/4 cup lemon juice
1/4 cup chopped fresh coriander
1 dash red chili flakes
salt & pepper


Directions
Curried Chicken with Apples
In a food processor, puree onion, garlic, ginger and chili (if using) until a paste. Heat oil in a large skillet over medium-high heat for 1 minute. Add onion paste and stir, cooking for just over 5 minutes, until onions have browned slightly.
Add tomatoes and simmer vigorously for about 5 minutes, until reduced slightly, and oil appears at the edges of the liquid.
Stir in the yogurt and spices, stirring constantly until evenly blended.
Add chicken and season lightly, tossing to coat.
Stir in apple and cashews. Cover pan and reduce heat to medium, cooking until chicken has cooked, about 30 minutes, adding ½ cup water if sauce evaporates (sauce should coat chicken completely).
Immediately before serving, stir in lemon or lime juice and fresh coriander.
Adjust seasoning to taste and serve with Fragrant Jasmine Rice.
Fragrant Jasmine Rice
Bring water, coriander seed and salt up to a boil. Rinse rice in a fine strainer until it runs clear and add to boiling water. Simmer rice (uncovered is OK) for 10 minutes. Drain and rinse rice through a fine strainer and return to pot.
Over low heat stir in olive oil, lemon zest and lemon juice until blended. Stir in the red chili flakes and season to taste. Serve warm or at room temperature.