Tuesday, September 24: Review a book, place, or product.
I decided to break the rules a little and review a recipe instead. I guess I'm sort of reviewing a book/blog too because this one is a new favorite. Its called Dinner: A Love Story. Its a memoir style recipe book and blog.
The recipe we tried tonight was Chicken Curry with Apples. I modified a few things based on ingredients we had in the house, but it was pretty much the same. I liked the recipe. Nick loved it. He tells me his honest opinion always, and he really liked this one. Lots of flavor and it tasted very much like an authentic curry dish you'd have at a restaurant.
I followed Jenny's suggestion and used a pre-made madras curry blend, but you can make a homemade one too from spices you have on hand. Its basically just turmeric, cumin, coriander, cayenne, and garlic. I bought an organic blend that was pretty spicy because Nick loves food with a good "kick." We served this with quinoa (mixed with madras lentils) and Brussels sprouts.
Here is my version of the recipe. See the original here.
1/2 large onion, chopped
2 tsp coconut oil
2 cloves garlic, minced
2 stalks celery, chopped
1 large apple (honey crisp), peeled, cored, and chopped
1 tsp fresh grated ginger
1 1/2 Tbsp madras curry powder (if you make this for kids or people that don't like spice, just use curry powder)
3 medium-sized boneless organic chicken breasts, cut into bite sized cubes
1/2 cup organic chicken stock
salt and pepper to taste
Garnish: plain Greek yogurt, cilantro, and slivered almonds.
In a deep skillet or large dutch oven, melt the coconut oil. Sauté the onion in the oil over medium heat until it softens, about 3-5 minutes. Add the garlic, celery, and apple. Cook for a few minutes and then add the ginger and curry powder. Stir all these ingredients together.
Push the ingredients tightly to one side of the pan to make room for the chicken. Add some more oil to the empty side of the pot and brown the chicken on both sides. Then, stir all ingredients together and add the chicken stock. Bring the mixture to a boil, then reduce to a simmer, cover and cook 5-7 minters until the chicken is cooked through. Season with salt and pepper and top with the a dollop of Greek yogurt, cilantro and a pinch of slivered almonds.
Enjoy! The best part of this curry is that you make it all in one pot! I love not having a ton of dishes. There is a little prep work that goes into this with the cubed chicken and cut up apples, celery and onion, but it doesn't take long.
Clockwise from the top (if you're not familiar with these foods): Madras lentil quinoa, chicken apple curry, and Brussels sprouts