Wednesday, May 6, 2015

Starter curry from Jenny

I love my copy of Dinner; A love story for many reasons. It has fantastic recipes, amusing stories, and I agree with her on many topics. We love dinner at our house. Sitting down together eating and sharing conversation. When my son moved back after living on his own for a year and a half it was the dinners together that he raved about missing.  Every night he felt blessed to be back at the table eating good food with family surrounding him.

Even though I love this book I've only made a few of the recipes from this book. Chicken cutlets and dark and stormy are two top favs. I pulled the book out the other night and decided I was going to experiment with more of her recipes. 

Tonight I made Curried Chicken with apples. Everyone had 2nds and fought over scraps. Groovy Girl sadly didn't like some of the ingredients but she loved the chicken and the sauce. Apples confused her and those she refused to eat. She suggested a potato instead of the apple.

[yep, already had a bit or two but you can see the cilantro, yogurt, etc}

Here's the recipe so you can try it yourself.

Starter Curry;  Curried Chicken with apples (it is only one apple...really)

2 T canola oil, plus more as needed
1/2 large onion, chopped
1 garlic clove, minced
1/2 large stalk celery, chopped
1 large apple, such as Granny Smith, peeled, cored, and cut into bite-size pieces
1 tsp grated peeled fresh ginger
2 T madras curry powder
3 medium-sized boneless chicken breasts (about 1 1/2 lbs) {Organic or farm-raised by someone you know preferred)
1/2 cup chicken broth
1/4 cup light coconut milk
Handful of frozen peas (optional) {I opted out-don't like frozen peas, or any pea from a pkg}
Few dollops of plain yogurt
Suggested garnishes: chopped cilantro or mint, sliced or chopped almonds

Heat the oil in a deep, large skillet over medium high heat.  Add the onion and saute until it begins to soften, about 2 minutes.
Add the garlic, celery, apple, and ginger.  Cook for 2-3 minutes and then add the curry powder, stirring to combine.
Push the ingredients to one side of the pan, add a little more oil, and brown the chicken on all sides. If your pan is too stuffed, you can do it in two batches.) Stir all the ingredients together then add the broth and coconut milk.  Bring to a boil and then reduce to a simmer.  Add the peas (if using) then cover and cook 10 more minutes, until the chicken is cooked through.

Serve with basmati rice or flatbread and top with a dollop of yogurt and desired garnishes.

Enjoy this delicious recipe and many others in Jenny Rosenstrach's book and website.



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