Sibling Cutlery

I almost didn’t make this tonight. I was pretty tired and feeling pretty lazy, so even though I rode my bike to the store just to pick up some chicken broth, the last ingredient I needed, I was going to put it off until tomorrow. Well, then I realized that I’d somehow lost all of my pokemon from my Pokemon Diamond game, and I couldn’t even look at it anymore, so I just had to cook my first curry instead. You know how it is. Anyway, I don’t have too much experience with curries, as my first ever Indian food was on Easter of this year, though I’ve been devouring Pad Thai Curry on a regular basis since I moved to Ann Arbor.  Basically, I don’t really know what a curry is supposed to be like. All I know is that this was simple to make, used all ingredients that I (usually) have on hand, and tasted good. It was comfortably spicy, and the apples added a nice sweetness and texture. In the future I might add some vegetables and another apple, since mine was small. I’m thinking that peas and broccoli would be nice.

Your ingredients. I bought some extra special milk that doesn’t show up on camera, so you’ll just have to imagine it. It was on sale.

Chop up your apple and your onion. My onion was pretty big, so I only used half. Also, I’d suggest slightly bigger chunks of apple than what I cut.

Cut up your chicken as well. Oh man, raw chicken, doesn’t that just look delicious? I should post more raw chicken pictures, absolutely.

Sauté your apples and onions in about a tablespoon of butter, just until they’re a little bit tender.

Then add your curry power and sauté for about another minute. You can alter the amount of curry powder to suit your tastes. The original recipe called for less, but who reads that stuff anyway? After a minute, add your flour and sauté some more until the flour is incorporated.

Pour in your chicken broth and milk. It’s a little soupy now, but it’ll cook down. Meanwhile, salt and pepper your chopped up chicken. You can use as much or as little as you like. I finally own some salt and pepper, after going all summer without for some reason, so I was eager. On a side note, why did it take me three months to buy the most basic seasonings, but only one to buy chipotle chili powder and hot madras curry powder? I’m the little sister. I always get what I want first. So there.

Now add the chicken to the sauce. By the time the chicken is done, the sauce should have thickened up enough. This would be great over some rice, but I don’t own a saucepan and the house ones were dirty. Next time.

Apple Chicken Curry

(adapted from AllRecipes.com)

This recipe was originally for baked whole chicken breasts, but I figured that cooking everything in the frying pan was faster and used less dishes, so I went with it. I also halved the recipe because I can eat a lot, but I’m still not 7 people. This made enough for three or four, depending on whether you serve it with rice, I’d say.

1 tablespoon butter

1 small onion or half a large onion, chopped

2 small apples or one large apple, cut into small chunks

1 heaping half tablespoon curry powder- I used hot madras

1 ½ tablespoons flour

3 boneless chicken breasts, cut into 1 inch pieces

½ cup chicken broth

½ cup milk

salt and pepper to taste

In a large frying pan, sauté onion and apple in butter until onions start to soften. Add curry powder and sauté for one more minute, then add flour and sauté until incorporated. Salt and pepper chicken to taste, then add to curry mixture. Continue cooking, stirring occasionally, until chicken is no longer pink.