I love this dinner. I’ve been making some variation of it for fifteen years — in fact I almost want to make the claim that it was the first recipe I had ever clipped from the New York Times Dining Section (technically the “Living” section back then…God I’m old) and cooked in my Upper East Side roach-infested studio. The fact that the dish still holds up at my now kid-infested dinner table is a testament to its brilliance. The original version had you concocting your own curry blend with turmeric, cumin, coriander, and cayenne, but I’ve been lazy about this in the past few years and tend to fall back my decent-enough storebought madras curry blend.
Think of the meal as a starter curry for your kids — you can add as much or as little of the curry blend as you think they can handle. But be sure to include the apples — they make the dish fresh-tasting and lend sweetness for the kids. I garnish my plate with sliced almonds (or cashews if I have them) because I like the crunch, but that’s not a do-or-die move either.
Starter Curry: Curried Chicken With Apples
1/2 large onion chopped
2 teaspoons oil (olive or canola)
1 clove garlic, minced
1/2 large stalk celery, chopped
1 large apple (such as Fuji, Granny Smith), peeled and cut into bite-size pieces
1 tablespoon grated fresh ginger (optional)
1 to 2 tablespoons curry powder (Madras curry if you think the kids can handle it)
3 to 4 medium-size boneless chicken breasts, cut into bite-size cubes as shown above
1/2 cup chicken broth
salt and pepper to taste
Suggested garnishes: Plain yogurt, chopped cilantro or mint, sliced almonds or cashews
In a deep skillet, over medium high heat, saute onion in oil until it begins to soften. Add garlic, celery and apple. Cook a couple of minutes then add ginger and curry powder, stirring to combine.
Push the ingredients to one side of the pan, add a little more oil, and brown chicken on both sides. Then, stir all ingredients together and add broth. Bring to a boil, then reduce to a simmer, cover and cook about 5 more minutes until chicken is cooked through. Season with salt and pepper and top with desired garnishes.