I live in a neighborhood that is culturally diverse. There are many benefits, besides the obvious. One of those benefits is the delightful array of dishes we have at block parties. Many of my neighbors know of my penchant for curry and I've been blessed, yes blessed, to taste curries from neighbors who originated anywhere from Southeast Asia to India and beyond.
This dish is not one of their recipes, but one I've put together for speed and as a melding of some of the flavors I've tasted in theirs. It is one of those dishes you can truly prepare ... in a hurry.
Chicken Curry
Recipe:
2-3 cups cooked chicken (This is where the "speed" comes in. I will usually use about a half of a larger - like Costco - rotisserie chicken or 1/2 of one of my roasted chickens I've made earlier in the week). Shred the chicken into bite size pieces and set aside.
1 tablespoon butter
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 - 3 teaspoons meat curry (or curry spice)
1/4 teaspoon chili powder
1/4 teaspoon turmeric powder
2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup flour
2 cups chicken broth
1 medium apple, diced
Directions:
Melt butter in large saucepan. Saute onion and garlic until translucent. Add ginger, curry, chili powder, turmeric, sugar, salt and pepper. Cook until fragrant, about 3 minutes. Add flour and cook about another minute. It will resemble a paste or roue. Slowly add chicken broth and bring to a boil. Add diced apple and simmer until apple is tender. About 15 minutes. Add cooked chicken and heat through.
Serve over rice (white or brown).
Serve with condiments. Here are some that we like and I serve them in individual ramekins:
peanuts, shredded coconut, raisins, minced boiled eggs or/and parsley.
