Curry chicken a fast, savory dish


Add a little curry powder to roasted chicken and vegetables for a quick, tasty dinner.

For this quick meal, I used curry powder from the supermarket spice section. Strictly speaking, prepared curry powder doesn’t really exist in India. Good cooks prefer to make their own blend of spices using the freshest ingredients. The curry powder found in the markets should be used within 3 to 4 months. After that it loses some of its flavor.

Fred Tasker’s wine suggestion: Curry calls for a white wine with lots of fruit and a bit of sweetness; I’d try a viognier.

Helpful Hints:

— A Golden Delicious apple can be used instead of the Granny Smith.

— Minced garlic can be found in the produce section of the market or crush and use 1 medium garlic clove instead.

— Add another 1/4 teaspoon curry powder if you like it spicy hot.

Countdown:

— Prepare the ingredients.

— Make chicken.

— Microwave rice while chicken cooks.

Shopping List:

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 1 bottle curry powder, 1 Granny Smith apple, 1 tomato, 1 container fat-free, low-sodium chicken broth, 3/4 pound cooked chicken breast, 1 small box raisins, 1/2 pound green beans, 1 package frozen diced onion, 1 package microwaveable white rice and 1 carton plain non-fat yogurt.

Staples: canola oil, minced garlic, flour, cinnamon, salt and black peppercorns.

———

CURRIED CHICKEN

Recipe by Linda Gassenheimer

2 teaspoons canola oil

1/2 tablespoon curry powder

1 cup frozen diced onion

1 teaspoon minced garlic

2 cups green beans, cut into 2-inch pieces

1 tart apple (Granny Smith), cored and cut into cubes (about 1 1/2-cups)

1 tablespoon flour

1 cup fat-free, low-sodium chicken broth

10 ounces cooked chicken breast cut into 1/2-1inch pieces (about 1 1/2-cups)

1/4 cup raisins

1 medium tomato cut into small wedges

1/4 cup non-fat plain yogurt

1 teaspoon ground cinnamon

Salt and freshly ground black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add the curry powder, onion, garlic, green beans and apple. Saute 5 minutes. Sprinkle in the flour and stir until absorbed by vegetables, about 30 seconds. Add the broth and simmer until broth thickens, 2 minutes. Stir in the chicken, raisins and tomatoes. Simmer 2 to 3 minutes to warm the chicken. Remove from heat and stir in the yogurt, cinnamon and add salt and pepper to taste.

Yield 2 servings.

Per serving: 481 calories (20 percent from fat), 10.5 g fat (1.7 g saturated, 5.1 g monounsaturated), 126 mg cholesterol, 50.6 g protein, 54 g carbohydrates, 9.8 g fiber, 602 mg sodium.

QUICK RICE

Recipe by Linda Gassenheimer

1 package microwaveable white rice to make 1 1/2-cups cooked rice

1 teaspoon canola oil

Salt and freshly ground black pepper

Microwave rice according to package instructions. Measure 1 1/2-cups cooked rice into a bowl and save any remaining rice for another time. Mix oil and salt and pepper to taste into the rice.

Yield 2 servings.

Per serving: 189 calories (12 percent from fat), 2.6 g fat (0.3 g saturated, 1.5 g monounsaturated), no cholesterol, 3.3 g protein, 37 g carbohydrates, 0.6 g fiber, 2 mg sodium.


Reader Comments ...


Next Up in Cooking and Recipes

A simple, tasty pasta recipe that will help you dispatch that zucchini
A simple, tasty pasta recipe that will help you dispatch that zucchini

Every year, there's a zucchini problem, and it goes something like this: Too many zucchini, not enough ideas. Oh, sure, you can avoid them. That is, if you're not a gardener who planted them, or a community-supported-agriculture subscriber who gets them in your box, or a market shopper who was seduced by the stacks of green. As a vegetarian dedicated...
That chicken from Whole Foods isn't so special anymore
That chicken from Whole Foods isn't so special anymore

Whole Foods Market doesn't sell just chickens. It sells shoppers on the idea of chickens raised and treated better than prevailing standards: no antibiotics, no hormones, no cages. Not the sort of chicken you can get anywhere. But thanks in no small part to a food-quality revolution that Whole Foods helped cultivate over the past decade, standards...
Bob Townsend’s Beer Pick: Cantillon Classic Gueuze
Bob Townsend’s Beer Pick: Cantillon Classic Gueuze

Located in the center of Brussels, Brasserie Cantillon proclaims itself “Brewers of Belgium’s Most Authentic Lambic.” Classic Belgian lambic, known as the world’s oldest beer style, is brewed with unmalted wheat, malted barley and aged hops, and undergoes “spontaneous fermentation” with wild yeast and...
The best cocktail bar in America is now in Washington
The best cocktail bar in America is now in Washington

Washingtonians: If you want to experience the heights of the craft cocktail renaissance, look no further than your own back yard. Everybody else: You now have yet another reason to visit the District of Columbia. At this year's Spirited Awards at Tales of the Cocktail - where bars, drinks and brand ambassadors are recognized by peers around the world...
Bolster flavor instantly with miso
Bolster flavor instantly with miso

Inventive cooks are always looking to push flavor to the maximum. Here is my advice: When in doubt, add a little miso. It has transformative powers. In addition to offering a host of nutritional and probiotic benefits, miso imbues everything it touches with a sweet, salty, nutty complexity. Whether you choose mild white miso, medium-bodied yellow miso...
More Stories