Thoughts of great Indian curries I recently tasted on a trip to London inspired this quick Chicken Curry dinner.
This is a simple curry using store-bought curry powder. Strictly speaking, prepared curry powder doesn't really exist in India. Good cooks prefer to make their own blend of spices using the freshest ingredients.
The curry powder found in the markets should be used within three to four months. After that it loses some of its flavor.
Frozen green beans are used in this dish. I like to keep them on hand for a quick dinner. They're a convenient alternative to using fresh green beans without sacrificing much of their nutrient value.
Chicken Curry
Vegetable oil spray
3/4 pound boneless, skinless chicken breasts or cutlets (about 3/4-inch thick)
1/2 cup frozen chopped onion
1 teaspoon minced garlic
1/2 tablespoon mild or hot curry powder
1 cup cubed Granny Smith apple
1 tablespoon all-purpose flour
1 cup chicken broth
1/2 pound frozen cut green beans (about 2 1/4-cups)
2 tablespoons apricot jam
1/4 cup light cream
Salt and ground black pepper
2 green onions, sliced
Heat a large skillet over medium-high heat. Coat with vegetable oil spray. Add the chicken and brown 3 minutes, turn and brown 3 minutes. Remove from skillet and add the onion, garlic and curry powder. Saute 1 minute. Add the apple and flour. Stir to coat the ingredients with the flour. Add the chicken broth and green beans. Cook until sauce thickens. Add apricot jam and cream. Stir to combine and melt jam. Return the chicken to the skillet and cook until internal temperature reaches 165 degrees. Sprinkle with salt and pepper to taste. Serve over rice and sprinkle green onion on top.
Makes 2 servings.
Brown Rice
1 package microwaveable brown rice to make at least 1 1/2-cups cooked rice
1 teaspoon canola oil
Salt and ground black pepper to taste
Cook rice according to package instructions. Measure 1 1/2 cups and save remaining rice for another meal. Add the canola oil and salt and pepper to taste.
Makes 2 servings.
Food on 12/03/2014