Chicken and Vegetable Curry

Name: Chicken and Vegetable Curry
Yield: Makes 4 Servings
Ingredients: ½ cup low-fat plain yogurt, plus more as needed; ¼ cup Coco Lopez or other canned sweetened coconut cream (optional); ½ cup cold water; Pappadams, toasted almonds, and/or mango or other chutney, for accompaniments; 1 can (about 14 ounces) reduced-sodium chicken broth; 2 carrots, sliced on a sharp diagonal ¼ inch thick; 3 tablespoons chopped fresh cilantro and/or parsley; 2 teaspoons minced, seeded, fresh hot chili pepper (Hot Chili Pepper Basics, or canned jalapeño peppers [optional]); 1½ to 2 teaspoons grated fresh ginger; 1 tablespoon vegetable oil; 2 onions, thinly sliced; 2 to 3 cups cooked rice, preferably basmati or jasmine; 3 tablespoons chopped crystallized ginger, for garnish (optional); 2 garlic cloves, thinly sliced; ¼ cup dried currants or raisins; ½ cup dried apricots, cut into strips; 1½ to 2 tablespoons Curry Spice Mix or good-quality curry powder, to taste; 4 skinless, boneless chicken breast halves (about 1½ pounds total), fat and tendons removed; Salt and cayenne, if needed; 1 Granny Smith apple, peeled, cored, and diced; Grated zest of 1 small orange; 1 red (bell) pepper, cored, seeded (Bell Pepper Basics), and cut into short, thin slivers; 1 celery rib, strings removed (Celery Stringing), sliced on a sharp diagonal ¼ inch thick

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

This is not authentically Indian (but tasty nevertheless) and is loosely based on a dish that the late Bert Greene used to cook at The Store in Amagansett—arguably America’s first gourmet take-out shop. Set out condiments to dress it up, if you like, or just serve with a basmati rice pilaf.

Ingredients

1 can (about 14 ounces) reduced-sodium chicken broth
½ cup cold water

Main course
Spicy
Gluten-free

Method

Bring the broth and water to a boil in a wide skillet. Slip in the chicken. Lower the heat, cover, and simmer (poach) just until firm and opaque in the center, about 8 minutes (the timing can vary; do not overcook). Remove from the heat, uncover, and let the chicken cool slightly in the broth.
Heat the oil in a large nonstick skillet over medium-high hea