Re: [CH] car foods

Chad A Gard (gard@indy.net)
Wed, 30 May 2001 11:28:11 -0500 

>Oh wow, that sounds yummy. Recipe please or do you buy a can of curry and
>add chicken?


Well, I don't do a really authentic chicken curry, but one that sorta works
and is quick (takes about 15-20 minutes).  Not a really rigid recipe,
either...  Basically, something like this:

1 granny smith apple
1 yellow onion (usually a large one
flour (arround 3 Tbsp)
2-3 chicken breasts
oil (usually peanut)
chicken stock (about 1 1/2 cups)
unsweetened condensed milk (or 1/2 and 1/2, but since I do little with
cream and don't drink coffee, that's not arround very often, and always
goes bad.  condensed milk, being in a can, keeps forever.  Less fat, too)
Curry Powder (arround 4 Tbsp)
Ginger (arround 1/2-3/4 tbsp, or about 1" of grated fresh ginger root)
Cayenne Pepper powder (about 1 tsp)


Peel, core, and chop the apple.  Chop the onion.  Put about 3 tbsp of oil
in the skillet and heat over moderately high heat (about a 7 on my pathetic
electric (yuck) stove).  Cut the chicken into little cubes, then place in
skillet.  (I usually have half-frozen chicken, so I just plunk it into the
skillet whole and chop it up with the spatula at the beginning of the
cooking process.  Half-frozen chicken breasts cut pretty easily with a
spatulata).  Brown and cook the chicken until it's nearly, but not quite,
cooked through.

Add the onion and apple.  Cook  until onion is translucent and apple is
tender.  Scrape solid stuff to one side of the skillet, then tilt so oil
runs to clear area.  Blend in flour (about 3 Tbsp) with oil (basically make
a little roux).  stir roux with solid ingredients to disperse evenly.

Blend in chicken stock and condensed milk.  Continue cooking near a simmer
(but don't boil) until it starts to thicken.  Blend in the spices.  Taste
and adjust.

I usually make some white or brown rice, and just mix the rice in with the
curry, rather than surving it over the top, as the rice will re-heat better
that way.  I also often add some fresh serranos, particularly if I don't
use fresh ginger.  Probably not the most authentic pepper to add, but it's
not a very authentic curry...




Chad Gard, CTS KB9WXQ
INCHASE: http://www.inchase.org  Co-founder
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