Jun 13 2011
Rose’s Chicken Curry
The finished product
The sharp-eyed among you may have noticed the frying pan on the stove in an earlier entry. In it was my attempt at one of the vaguest recipes I have ever attempted. It was one of Rose’s, and her daughter gave it to me to try. As one who doesn’t measure much, I have sympathy for a certain imprecision when it comes to amounts, but this was a little bit of a challenge.
For one thing, it didn’t say how much chicken* to start with. Other than that, it said 1 leek (I substituted shallot, since I had it and I doubt if the Hooterville store has leeks), 2 apples (“cut in squares”) and chicken broth (but now how much). Here’s the recipe:
Curry Chicken!
Brown the chicken in oil. Take out from the skillet.
1 leek
2-3 apples in squares, add.
2 tablespoons curry powder, add!
Fill with chicken broth. Add chicken. Let it boil 20 minutes in low temp. Eat with white rice.
I browned the chicken with the shallots and apples in a little canola oil. I have to admit that I have a horror of undercooked onions, and I thought the whole thing would taste better if everything was browned first. I used broth from my freezer and I had curry powder, though not the curry powder I wanted. Actually, when I was in San Francisco a couple of weeks ago, I looked all over for Sharwood’s, the curry powder of my youth, but could not find it. I ended up adding an extra tablespoon while remembering the curries Dad used to make for us in my long-ago youth.
The recipe turned out well, and I’d recommend trying it. Also, it was nice to make Rose’s recipe in her kitchen. It’s funny: I do tend to be superstitious, and I liked Rose tremendously, but I never feel haunted at all by her presence. If anything, I feel comforted and friendly. As Mark said at her funeral fiesta nearly two years ago, “She is everywhere here.”
*And I felt pretty damn guilty after seeing the pretty neighbor chickens, I can tell you.