Through the years I have encountered a common (although incorrect) impression that friends and acquaintences harbor of me, which is: because I like to cook, every dinner served at my house is naturally a multi-course gourmet affair that takes hours to prepare. The perception likely stems from my propensity to over-entertain, to have a "wow factor" attached to my dinner parties. The truth is, I grind out dinner during the week just like everyone I know, whether cooking is a personal passion or not. Creativity is generally lacking in the meals that I prepare Monday through Friday, although the entrées served are tried and true and family favorites (and can be prepared in under an hour).
My traveling gear: Dansko clogs, rain coat and camera bag disguised as purse.
|One of my favorite things: a night stroll in Vancouver, Canada.
|The view of the top-of-the Fairmont from my 22nd floor hotel room in Vancouver.
|Have a seat and enjoy the view in Vancouver, Canada.
|Whale watching in Vancouver, Canada.
This recipe for Chicken Curry is easy enough to make mid week, if it won't agitate your family's expectations of a "safe" weekday meal. To make things even easier, you can open a jar of Major Grey's Mango Chutney to serve alongside. On the weekend, the Fig and Apple Chutney favored by Canyon Ranch is worth making and is quite delicious served at room temperature.
Chicken in Yellow Curry
The Canyon Ranch recipe calls for combining a 1/2 cup of non-fat milk with 2 tablespoons non-fat milk powder for a low-fat solution. Instead, I chose to substitute one small can Thai Kitchen coconut milk, and to make the curry extra creamy, a small container of Greek yogurt. An Indian flat bread such as roti or naan is a great accompaniment to the curry as well as Major Grey's Mango Chutney or homemade Fig and Apple Chutney.
2 pounds boneless and skinless chicken breast, cut into bite-size chunks
1 Tbsps curry powder, preferably homemade
|Food vendor in the Public Market on Granville Island.
1 large onion, finely chopped
1 red or green bell pepper, seeded and chopped
2 green apples, peeled, cored, and finely chopped
3 garlic cloves, minced
2 Tbsps all-purpose flour
2 Tbsps curry powder, preferably homemade
2 cups chicken stock
1 5.5-ounce can Thai Kitchen coconut milk, shake well before opening
zest and juice of one medium well-scrubbed lemon
zest and juice of one medium well-scrubbed orange
1 6-oz carton plain Greek yogurt
Cooked white or brown rice, I prefer short grain brown rice
roasted almonds or roasted peanuts
apple and fig chutney
fresh cilantro leaves
sliced scallions, white and green parts
diced bell peppers of all colors
|Making your own curry powder is a rewarding adventure in the kitchen.
5. To serve, place 1/2 cup of cooked brown rice on each plate and top with curried chicken. Serve the chutney(s) and mint. Let everyone garnish as desired.