Thoughts of great Indian curries I recently tasted on a trip to London inspired this quick Chicken Curry dinner.
This is a simple curry using store-bought curry powder. Strictly speaking, prepared curry powder doesn’t really exist in India. Good cooks prefer to make their own blend of spices using the freshest ingredients.
The curry powder found in the markets should be used within 3 to 4 months. After that it loses some of its flavor.
Frozen green beans are used in this dish. I like to keep them on hand for a quick dinner. They’re a convenient alternative to using fresh green beans without sacrificing much of their nutrient value.
• If you like your curry spicy, use hot curry powder instead of mild.
• To help speed up cooking the curry, arrange the ingredients in order of use in the recipe. That way, you can easily add them to the skillet.
• Prepare ingredients.
• Make chicken curry.
• While chicken cooks, microwave brown rice according to package directions.
Wine suggestion: Curry is the dominant flavor here. Try a rich viognier. It is a white wine with a little sweetness to go with the spice and rich, tropical flavors.
To buy: 3/4 pound boneless, skinless chicken cutlets; 1 bottle mild curry powder; 1 can fat-free, low-sodium chicken broth; 1 package frozen cut green beans; 1 package frozen chopped onion; 1 jar apricot jam; 1 carton light cream; 1 Granny Smith apple; 1 bunch scallions; and 1 package microwaveable brown rice.
Staples: Vegetable oil spray, canola oil, minced garlic, flour, salt and black peppercorns.