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Wine recommendation: Curried Chicken with Apples and Sweet Potatoes offers a unique blend of intense flavors that make a perfect counterpoint to the floral aromatic qualities and light, ripe fruit flavors of Riesling. A dry Riesling from New York's Finger Lakes region, or Washington State would be a perfect accompaniment to this dish.
Ingredients:
1 cup basmati rice
Salt
24 ounces boneless and skinless chicken breasts or chicken tenders
1 1/2 tablespoons canola or peanut oil
1 large sweet potato, 12 to 16 ounces
1 medium onion, about 8 ounces
1 rib celery
1 1/2 tablespoons curry powder
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon all-purpose flour
One 14-ounce can low sodium, fat-free chicken broth
1 large crisp apple such as Granny Smith
One 5-ounce can evaporated milk
3 or 4 sprigs fresh cilantro
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
1) Run the hot-water tap while you put the rice and 1 teaspoon salt in a 2-quart saucepan. Add 2 cups hot tap water. Cover and bring to a boil over high heat, then reduce the heat to low and cook for 10 minutes. Turn the heat off and keep covered until ready to serve. (Or put the rice, salt, and hot tap water in a 2-quart microwave-safe container. Cover and put in a microwave oven on high power for 10 minutes. Keep covered until ready to serve.)
2) Meanwhile, put a 12-inch sauté pan or Dutch oven over high heat. Cut the chicken into 1-inch cubes. Add the oil to the pan. Season the chicken with salt and add to the pan. Cook for 3 minutes, stirring once or twice to brown evenly.
3) While the chicken cooks, peel the sweet potato and cut into 1/2-inch cubes. Remove the chicken to a platter. Add the sweet potato to the pan and stir. Peel and chop the onion. Trim the celery and cut crosswise into crescents, about 1/4 to 1/2 inch wide. Add the onion and celery to the pan. Stir and cook for 1 minute.
4) Add the curry powder, cayenne, and flour to the pan. Stir well and cook for 1 minute. Add the chicken broth. Stir well, cover, and bring to a boil over high heat. Meanwhile, core and cut the apple into 1-inch cubes. Do not peel.
5) Add the chicken, apple and evaporated milk to the pan. Stir well, cover and bring to a boil again. Uncover and cook for about 3 minutes, until slightly thickened, stirring periodically. As the curried chicken cooks, chop cilantro. Serve the curry over rice sprinkled with cilantro.
Sam Gugino is the author of Cooking to Beat the Clock -- Delicious, Inspired Meals in 15 Minutes.
Serves 4. Recipe submitted by: Sam Gugino
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