23 April 2013

chicken fruit curry

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. :)


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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