Chicken Curry

A favorite cold weather and SimplyCooking® dish is Chicken Curry.  While it blusters a frigid ten degrees outside, inside the warming spices of ginger, garlic, cumin, cinnamon and curry simmer away.

My first encounter with curry was at a New Year's Eve dinner party.  The hostess had beautifully filled the center of the table in her apartment with clusters of delicate bowls containing shredded coconut, chopped apples, slivered almonds, peanuts, diced bananas and many dried fruits.  A spectular centerpiece, we delighted in topping our Chicken Curry with our toppings or choice; like children at a sundae bar.  I have served curry in this fashion on many winter nights.   Don't wait for a special occasion to have fun with this.  Any table or counter,  mismatched bowls and ingredients from the SimplyCooking® Pantry will put you on your way.  

This Chicken Curry recipe serves eight but is easily cut in half.  As for the accouterments, be creative and use what you have.  Dried fruits and nuts, diced scallions, red pepper bits, green pepper, apples, bananas and shredded coconut  these are all ingredients in the SimplyCooking® Pantry.   

chicken curry

3 Tbsp. grape seed oil
3 cups chopped onions
1 tsp. ground ginger, or a 1/2" piece fresh peeled and sliced
3 cloves garlic, minced
3 Tbsp. curry powder
1 tsp. cumin
1 tsp. cinnamon
2 Tbsp. APflour
1 cup plain yogurt
3 Tbsp. tomato paste
3 cups vegetable broth
1 cup unsweetened applesauce
4 lbs. boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 cup sour cream
Salt and pepper, to taste

Place the oil in a heavy, large pot over medium heat.  Add onions and sauté until golden, about 6 - 8 minutes.  Add ginger and garlic; sauté 1 minute.  Add curry, cumin and cinnamon and sauté another minute.  Whisk in the flour, the the yogurt and tomato paste.  Continue to whisk for 1  - 2 minutes until the sauce is smooth.  Stir in the broth and applesauce; bring to a boil.  Reduce heat and simmer until the sauce thickens slightly, about 30 minutes.  Stir occasionally.

In a separate skillet, cook the  chicken pieces in a little oil until nicely browned and cooked through.  Add to the sauce along with the sour cream.  Stir until well combined and heat until warmed through.  Do not boil.  Season to taste with salt and pepper.  Serve over hot brown rice with an assortment of dried   fruit, fresh fruit and nut toppings.