Savory Curry

6 servings 
Curry plays an important part in the flavor of many dishes in Southeast Asia.

  • 3 tablespoons flour (optional)
  • 2 teaspoons mild or hot-spiced curry powder or to taste
  • ½ teaspoon salt or to taste
  • ¼ teaspoon finely ground black pepper
  • 2 pounds boneless chicken breasts, skin removed, cut into ¾ -inch cubes
  • 1 to 2 tablespoons hot cooking oil (corn, canola, or safflower oil)
  • 1 garlic clove, peeled and minced
  • 2 cups sliced or coarsely chopped peeled onion
  • 2 cups chopped peeled apple
  • 2 cups thinly sliced celery
  • 1½ cups chicken broth
  • ½ cup golden or dark seedless raisins, or ¼ cup of each
  • 1 tablespoon light brown sugar
  • 6 servings hot cooked seasoned rice (see note)
  • Sprigs of cilantro for garnish
  • Condiments: chopped cashew nuts, peanuts, or almonds, chutney, coconut chips, raisins, preserved or pickled ginger, chopped sweet pickles

Combine flour, curry powder, salt, and pepper; dredge beef or chicken lightly in flour mixture, if desired.  If flour is not used, add curry powder, salt, and pepper with other ingredients. 

In a large heavy skillet or sauté pan, brown beef or chicken pieces evenly on all sides in hot oil over moderate heat.  Add garlic, onion, apple, and celery; cook, stirring frequently, until onion is tender.  Sprinkle remaining flour mixture over beef or chicken mixture, stirring well.  Add beef or chicken broth, raisins, and brown sugar.  Reduce heat slightly and simmer, cover ajar, over low to moderate heat until chicken pieces are very tender, about 1 hour.  Adjust seasoning to taste.  Garnish with sprigs of cilantro.  Serve with hot cooked seasoned rice and one or more curry condiments.

Note: Cook long-grain rice according to package directions.  May add minced parsley (no stems)or finely snipped fresh cilantro leaves to cooked rice, tossing lightly to mix.

Variations: Omit chicken; use cubed lamb.   May use left-over cooked lamb from roast leg of lamb; cut into cubes, but do not sauté and only cook curry mixture about 30 minutes.

Add about ¼ to ½ cup finely snipped fresh cilantro leaves to curry mixture a few minutes before end of cooking time.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s