Thursday, March 12, 2009

Thursday Recipe

It’s Thursday and that means one more crappy day until the weekend recipe day. This week’s offering is another curry recipe. At this house curry is a staple but I understand that not everyone goes for it.Okay, I lied. I really don't understand how anyone can not like curry.

This can be as expensive or as cheap as you want to make it. I made this very cheap, like you expected anything less. Most every thing was a leftover. How about I start right in and give you the blow by blow as I go.

Chicken & Peas in Curry Sauce

¼ cup curry powder or 2 Tablespoons of curry paste

¼ cup flour

3 chicken breasts**

¼ cup olive oil

1 small apple, cored and chopped*****

1 stalk celery, chopped***

1 medium onion

1 cup frozen peas, thawed

14 ounce can vegetable stock

1 cup heavy cream****

Salt & pepper


Drudge chicken breasts in flour, reserving flour. In a deep frypan, sauté chicken in olive oil until golden. Remove and reserve.

Sauté apple, celery and onion until tender; stir in reserved flour until smooth. Add vegetable stock, curry powder or paste. Bring to a boil; reduce hear and add chicken. Simmer, covered, 20-25 minutes or until chicken is done. Remove chicken to a platter. Slice into strips. Reduce heat, stir in cream and peas. Cook until heated through. Season with salt & pepper.

Cook rice as usual.

Serve by stacking rice and chicken then pouring sauce over top.

Serves 4

Now, for the changes:

* I used curry paste because I had it on hand. Don’t sweat it if you don’t.

** I used some left over roasted chicken from a couple of days ago which I just warmed up in the microwave. That way I didn’t have chicken stuff in my sauce. I have some crazy food issues that I should probably see some sort professional for and nothing that we need to go into now. By using already cooked chicken I was able to cut the cooking time down to 15 minutes. Big time saver.

*** I didn’t have any celery but I did have celery seed in my spice cabinet. I tossed in about 2 tablespoons. Worked great.

**** I just happened to have heavy cream in my refrigerator because it was on a manager special. If you don’t have an ice cream junky husband so do not need to keep large quantities of heavy cream in your refrigerator than use regular milk.

***** I realize that apples sound like a weird thing to put in a curry sauce but trust me don’t skip this ingredient. The apples add a nice sweetness to the curry and the texture of the apples is delightful.

After doing a quick bit of math (because that is the only kind of math I do, a quick bit) I figure that all 4 servings cost $5.




  1. YOU have crazy food issues? I never would have guessed. Actually, you're pretty damn impressive with your ability to improvise on recipes. If I didn't have an ingredient, I'd be picking up the phone to order pizza.

    My word verification is "prepsi". That's the lingo for when you prepsi JR and the boy a nice meal. Ok, it was a stretch.

  2. I love apples in curry - not weird at all.

    TGIF! (sorry it's friday morning now - but thank god it is.)

  3. I love curry. Love, love, love it. Damn. I bet it's like a billion Weight Watchers points....

  4. I love curry - nom nom nom!

    Although it always makes me think of the first Shopaholic book where she tries to make cheap curry and ends up spending hundreds of dollars on kitchen implements, lol.

  5. I have to confess, I did not read your whole post today b/c I can't stand curry. Now, if you've got somethign with chocolate in it, I'm all ears

  6. Being you have heavy cream in the house , does that mean you make ice cream too?

  7. I've used apples and potatoes or just potatoes with some added honey, too.

    Delicious stuff!!!


  8. I've never had curry. It's probably because it looks so weird. Now I have to try it!