My Eighteenth recipe - Chicken Curry - -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Eighteenth recipe for the new cookbook - Chicken Curry

RECIPE:
1 large Spanish onion
1 large rib of celery
2 cloves of garlic
2 carrots
2 apples
1 cup golden raisins
1/2 of a pineapple
1/4 cup curry powder
1 or 2 cups chicken stock (vegetable stock for vegetarians)
1 cup of sweet white wine (Riesling)
1/4 cup brown sugar
6 boneless skinless chicken breast or thighs

Cut all of the fruits and veggies into 1/4 inch cubes (not the raisins)
Saute the onions carrot and celery till the start to brown.
add the wine and then the fruits, reduce a bit then add the sugar and curry powder.
after 10 minutes on low heat taste and season with salt or more curry or sugar.

In a separate pan saute the chicken that has been cut into finger size pieces and floured.
brown  on one side flip and let cook for a minute or two and then spoon the curry sauce on top of the chicken and reduce for two minutes.

Puree with turmeric rice (which is just like saffron rice, only less expensive).
Thin with chicken broth.


This recipe is dedicated to John Saia, who always reminded me that everything is up for some comic relief.  He also pulled this recipe out of his memory as it was the number one employee meal at the Versailles Restaurant in Lexington, MA. 

I have been adding a lot of comfort foods to the list.  This is mine.  It is both sweet and savory.  The nice part is that you make the sauce separate from the chicken, so you can refrigerate the sauce and use it for a later date.

The Versailles Restaurant was a french food restaurant, so this dish always stuck out as different on the menu.  Most of the dishes were the traditional cream-based French cuisine.  The owner/chef was born in Morocco, I can see how this made it to his restaurant. The smell  is just as good as eating it. I can only wonder what the neighboring stores employees thought every time this aroma  wafted their way.


CHICKEN
So Chicken is traditional, but you are welcome to experiment with other proteins.  Soon I will be testing it with shrimp and I'll let you know how that goes. . .


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