Time to Tuck In

Well, the blog subtitle does mention “good food,” so I thought I would post a couple of recipes Now and then. 
I am no gourmet.  I believe in good food and plenty of it. This doesn’t mean food has to be boring though, so here is one of my favorites:

Chicken Curry (works with most meats)

Ingredients:

  • 1 large onion
  • 1 bell pepper
  • 1 large apple (I have been know to throw in a chopped, peeled peach or nectarine, or even some mango–don’t go overboard, but feel free to vary the fruit content.  I believe I have even put a pear in it once)
  • 1/2 cup raisins
  • 3 cups chicken broth
  • 1/2 to 1 lb. of chicken, cubed (as an alternative, I often use canned white meat of chicken)
  • 2-3 cloves of garlic finely chopped  (as an alternative, I have lately gone to those little jars of minced garlic, a teaspoon or two should do just fine)
  • 1/4 cup cooking oil (the choice of type is yours)
  • 1/2 cup all purpose flour
  • 2 heaping tsp, hot curry powder (be liberal with it, just watch the heat–some of it can be pretty intense)
  • 1/4 cup ketchup (this is approximate but the minimum–taste it after the ketchup is well mixed in and all the other ingredients have been added, if it tastes salty rather than mildly sweet, add more ketchup–it should be slightly sweet)
  • Major Grey’s Chutney
  • roasted peanuts (shelled of course)–optional
  • grated cocoanut–also optional

If you are using fresh chicken—or other meat–pour a little oil into the skillet and brown the meat, then set that aside for later.  If you are lazy like me, just open the can.

Chop the onion, bell pepper, and apple into small pieces.

Pour the oil into the pan (remember, hot pan-cold oil) and saute the onion, garlic, and bell pepper until they are translucent (yes I know it is a lot of oil in the pan, just shut up and do it).

Once the veges are nice and sauteed, pour in the flour and curry powder–you are making a roux–let it brown for a little.  Stir it well and scrape what sticks off the bottom of the pan

Once you are satisfied with the color (or you are tired of scraping–5 minutes is more than enough) pour in the chicken broth and stir baby stir.  The mix will quickly thicken to a nice golden brown gravy.

Once the curry gravy is smooth and well mixed, add the ketchup and mix well.

Now you are almost there.  Add the chopped apple, the raisins and the chicken (you did save that, didn’t you?)

Allow to simmer for at least an hour–the longer the better–best is to prepare it early and let it sit and meld, but we all know that chow hounds like us aren’t clever, organized, or patient enough to do that.  Anyway, give it plenty of time to fully meld the flavors.

———–

Serve this mess over a bed of rice.

Garnish with a dollop or two of the Major Grey’s Chutney, or some other mango based chutney recipe.

Top with a sprinkle of peanuts and cocoanut.

Now folks, tuck in to a gustatory marvel,  Indian ambrosia.

If you don’t like this, you are dead . . . seriously folks I have never served this to anyone who didn’t instantly fall in love with it.

Trust me, you want to try this recipe.  Your taste buds will sing your praises for days.

I’ll be back with another recipe or some inane commentary soon, meanwhile fix this dish and enjoy it while you listen to some great tunes.

Life is meant to be enjoyed.  Good friends, good food, good music and a solid spiritual life makes for a full, happy life.

Cats