23 April 2013

chicken fruit curry

haha.
We had friends bringing us meals for several weeks after Ellie came, but now I'm back in the saddle. Oh boy. It's an adventure. Someday I shall again make meatballs, Greek yogurt, and individually iced cupcakes. For now? Too much work, yo. We'll settle for scrambled eggs . . . and curry.

This is the kind of thing I'm making for dinner these days. It's fast, has minimal ingredients, needs little to no precision in measuring, can simmer for a while undisturbed, and uses one pan. Lots of protein and flavor and makes the house smell great. Just the ticket for the mama of a newborn baby.

Not a precise recipe so much as an idea and some instructions. :)

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Chicken Fruit Curry

8 cups cooked shredded chicken*
2-3 bananas, sliced
1 tart apple, diced
2 tablespoons coconut oil
1 cup or more chicken stock
curry powder**
sea salt

1) Heat coconut oil in large skillet over medium heat; add shredded chicken, 2 sliced bananas, and stock. Cook and stir for a few minutes, then cover and reduce to medium-low.
2) Let simmer for 10 minutes, or until banana is softened and is forming a "sauce." Add more chicken stock and/or another banana if things seem too dry.
3) Add diced apple and 1-2 tablespoons of curry powder. Cover and cook for 10 more minutes, until apple is tender.
4) Add more curry powder if you want, and salt to taste. I always put in a lot of curry and a healthy dose of salt-- these are the sources of flavor for this dish, so don't skimp, and keep tasting until it's good to you! Serve over plain rice or quinoa.

*I have been simply poaching whole chickens and stripping the meat off the carcass. This is the easiest way to get lots of cooked chicken, plus a nice start to a pot of broth! If you have uncooked chicken you could saute it before adding the other ingredients.
**Make sure it's a fresh, potent one. Stale or weak curry powder is going to make a disappointing dinner. It should smell delicious as soon as you pop the lid off the jar!

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