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
- 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
- 1 batch baked brown rice (or favorite rice prepared for 4), see below
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.