I love thinking about how good different dishes will taste. I like cooking lots of food. But I’ve never eaten much curry and never cooked much either. Still, when I placed an order a few months ago from Penzey’s, I included a small jar of sweet curry. I have already gone through the jar of Foxpoint Seasoning, a blend of freeze-dried shallots, chives and scallions that is absolutely delicious on scrambled eggs and lots of other things. I also have been using the other blends I bought, but for some reason the jar of sweet curry was sitting unused in my cupboard. It smells yummy and I decided it was time to “get brave” and try it. I mean, really, this isn’t some arctic adventure I’m suggesting, just cooking something using a seasoning I’m not very familiar with. So I tried it tonight in a recipe I found in a Penzeys’ catalog called Started Chicken Curry. The note said “if you’ve ever wanted to try cooking with curry, but didn’t know where to start, this recipe is just what you’ve been waiting for”. It seemed pretty simple and I had all the ingredients already. Chicken, curry powder, onion, raisins (which I normally would NOT cook with), rice, chicken broth. So I cut the chicken into bite sized pieces and proceeded to follow the recipe. Mmmm. Wonderful fragrance drifting from the pan on the stove. Half an hour later, equally wonderful tasting dish for dinner. I served it with steamed brocolli, cauliflower, and carrots. I also added some Craisins in addition to the raisins. Dave said it was the perfectly level of sweetness. The two of us finished off most of the four person servings….. Well, that’s what happens when something works!
Here’s the recipe. I did serve it topped with a little shredded coconut, as suggested, and it was a good addition:
STARTER CHICKEN CURRY
3 boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 Cup flour
1 TB. SWEET CURRY POWDER
1 1/2 tsp. salt
1/2 tsp. ground pepper
1/4 Cup margarine or butter (1/2 stick)
1 large onion, thinly sliced
1/2-1 Cup raisins
2/3 Cup uncooked white rice
3 Cups chicken broth (or 3 Cups water mixed with 11/2 tsp. CHICKEN SOUP BASE)
1/2 Cup shredded coconut, optional
In a zip-top bag, combine the flour, curry powder, salt and pepper. Add the chicken pieces and shake to evenly coat. Heat the margarine or butter in a large frying pan over medium-high heat. Add the chicken and cook for about 5 minutes, turning once, until they are browned well. Add the onion, raisins and rice and stir to blend. Pour in the chicken broth. Reduce the heat to low, cover, and simmer for 45 minutes or until the rice is cooked.