Monday-to-Friday Chicken by Michele Urvater

Author:Michele Urvater [Urvater, Michele and Robinson, Tim]
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 2014-01-15T00:00:00+00:00

VARIATIONS

• In step 1, instead of the pesto, substitute ¼ cup minced fresh parsley, dill, or basil, and use only ⅓ cup dried bread crumbs.

• In step 1, instead of the pesto, use 2 tablespoons black olive paste, tapenade, or any of the herb purées (see pages 224 and 225).

• In step 1, substitute 2 small cloves minced garlic or ½ cup finely sliced scallions (white and green parts) for the pesto.

Chicken Curry, Michéle’s Way

MAKES: 4 servings

TIME: 30 minutes

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This is my Monday-to-Friday interpretation of a southern recipe called Country Captain, which is itself a loosely interpreted version of an Indian curry. I’ve turned it into a fabulously soupy mixture that is delicious spooned over toasted hamburger buns, pasta, or rice. The recipe gives you a choice of cooking the chicken with 1 or 2 cups of broth. Less broth means a thicker mixture, better to spoon over bread; more broth means a more fluid texture, better to spoon over rice or noodles.

1 onion

2 ribs celery

1 Granny Smith apple, peeled and cored

2 tablespoons vegetable oil

4 tablespoons (½ stick) butter

4 teaspoons curry powder

1 to 1¼ pounds ground chicken or turkey

1 tablespoon tomato paste

1 to 2 cups chicken broth

2 cups frozen “petite” peas, thawed

Salt

Cayenne pepper

¾ cup plain yogurt or sour cream

1. Finely chop the onion, celery, and apple in a food processor.

2. Heat the oil and butter in a large skillet over medium heat. Add the onion, celery, and apple, and cook, stirring occasionally, until the ingredients are tender, 6 to 7 minutes.

3. Add the curry powder and stir it into the mixture. Add the ground chicken and cook until it is crumbled and no longer pink, about 5 minutes. As you cook the chicken, keep mashing it with the side of a wooden spoon so that it crumbles evenly.

4. Add the tomato paste, broth, and peas. Bring the liquid to a simmer and cook over low heat until the peas are just heated through, 3 to 4 minutes.

5. Season to taste with salt and cayenne pepper, and remove the skillet from the heat. Stir in the yogurt and serve immediately.

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