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From My Mother’s Kitchen: Chicken and Apple Curry

When I was growing up this recipe was on regular rotation. It was to put it…about as exotic as my Dad would eat. It wasn’t exotic of course but it was a treat from the more beige food we ate 😉 The recipe comes from Better Homes and Gardens New Cook Book, 1968 Edition, the version below is my adapted take (see page 202 for the original recipe). I add more curry powder and add raisins to the curry. Still, it is satisfying and it isn’t spicy so kids will enjoy it. I serve it over baked brown rice, as kids it was always sticky, lumpy white rice 😉

Chicken and Apple Curry

Ingredients:

  • 1 Tbsp canola oil
  • 1 Tbsp butter
  • 2 small or 1 large apple, peeled, cored and chopped (use a crisp apple)
  • 1 cup celery, chopped (about 3 trimmed stalks)
  • 1 large onion, peeled and chopped
  • 1 tsp garlic
  • 2 Tbsp all-purpose flour
  • 2 Tbsp mild curry powder (Indian style)
  • ¾ cup lower sodium chicken broth
  • 2 cups low-fat dairy milk
  • 12-13 ounce can chicken breast, drained or about 2 cups chopped cooked chicken breast
  • ½ cup raisins
  • ½ cup dry-roasted peanuts, finely chopped
  • Coconut
  • 1 batch baked brown rice (or favorite rice prepared for 4), see below

Directions:

For the rice –
Heat the oven to 375°. Bring 2½ cups water to a boil, add it, 1 Tbsp extra virgin olive oil and 1½ cups long grain brown rice to 2 quart or 8×8″ glass baking pan, cover with foil tightly and bake for 1 hour.
Makes about 4 cups baked.

For the curry –

Heat a large skillet over medium heat, add the oil and butter, then the apple, celery and onion, sauté until tender. Add the garlic and cook for a minute. Sprinkle the flour and curry powder on top, mix in, let cook for a couple of minutes.

Stir he broth and milk in, stir till smooth, add the raisins and chicken and lower the heat to medium-low, letting the curry thicken, stirring often.

Season to taste and serve over hot rice, topped with peanuts and coconut.

Serves 4.

~Sarah

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Comments

  1. My son doesn’t like things too exotic either, although he will eat sushi once in a while. I love a great curry and this looks like it would be a great week night dish.

  2. Yes I don’t care for it with the white rice but over baked brown rice sound much better. The brown rice is much better for you also. It adds some fiber and stays with you longer – better tasting too. Thanks, Rachel.

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