Not So Spicy Apple Chicken Curry
Good morning, lovely people! Laura and I have been talking for ages about journeying into the way back of our archives to re-photograph old recipes that we love (but which had our own amateur pics, which we don’t). And we’re finally doing it! It’s so nice to have great shots to go along with these golden oldies. Today’s recipe goes back to June of 2010! Which was about three months into this wacky project. I’m sad to report that 7 year-old Esme is as spice averse as 3 year-old Esme was. Sigh… In happier news, this mild curry is still a winner with the whole family. I’m going to call it a win. And now, I’ll hand it over to… me. That’s so weird.
Esme thinks she doesn’t like spicy food. Her belief is so strong that if someone uses the word spice at the table she won’t touch her dinner. But if you don’t say anything and present her with a bowl of curry, Thai noodles or Spanish chick pea stew she’ll happily eat it up. I just don’t push my luck. Tonight’s dinner was one of my favourite not spicy spiced dishes — Apple Chicken Curry.
photo by Maya Visnyei
It’s based loosely on a recipe from Annabel Karmel, with a few tweaks. It’s also nearly an all-in-one dish which I’m a fan of on a day like today where I was running around and didn’t have time for any prep. I also like it because it makes me feel like I’m not a jerk who just gives into my kid’s relentless requests for noodles with cheese. But believe me, I’m that jerk a couple of times a week.
Apple Chicken Curry
1 cup brown rice
1 glug of vegetable oil
2 chicken breasts (you could use thighs if that’s what you’ve got) cut into bite-sized pieces
2 garlic cloves minced
1 large apple, peeled and sliced into thin wedges
1 — 2 tsp curry powder or paste
1 tsp soy sauce
2/3 cup of coconut milk
2/3 cup of chicken stock
1 cup of frozen peas
dollop of plain yogurt
Put your rice on. It’s not so hard to switch over to brown rice if you always remember to get it going first. 1 cup rice = 2 cups of water with a tiny drop of olive oil or a small bit of butter. Bring it to the boil and then reduce to a low simmer with the lid on. Take a look after about 25 — 30 minutes to see if you need to add a bit more water. Check it — it’s almost done take it off the heat and put the lid on the pot while you’re finishing dinner and it will keep cooking.
Sautee the chicken in a bit of vegetable oil in a pan until they start to colour. Add the onions and cook for about five more minutes. Then add the garlic and the curry and cook for another minute or so.
Add the coconut milk, chicken stock and soy and stir together.
Add the apple pieces and simmer for another five minutes. Add the frozen peas and simmer for another couple of minutes. I always cut into chicken to test it for done-ness before serving.
Put a scoop of rice in a bowl and top with a ladle or two or curry. I’d forgotten how fast and easy this dinner is to make. And because no one used the S word — it got eaten with a smile!
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