It's another What's for Dinner Wednesday, and today I'd like to share with you an Americanized version of Chicken Curry based on some tips from my major professor, Dr. Walters.
Ingredients: 1 can cream of soup, 1/4 cup sour cream, 4 oz chicken, 1 tsp garlic powder, 1 tsp onion powder, curry powder to taste, 2 small potatoes (optional, not pictured), saffron rice (not pictured).
Saute chopped chicken, chopped potatoes, and seasoning in a small saucepan till browned. Add the soup (I used cream of mushroom) and sour cream, and simmer until the chicken has finished cooking and the potatoes are soft (about 20-30 minutes):
Serve over cooked saffron rice and naan. Note: Mr. Poe and I have different tastes when it comes to curry. To please both our palates, I add 2 tsp during the cooking process and an additional couple on mine right before I eat it.
Enjoy!
Another What's For Dinner Wednesday is upon us, and tonight I'd like to share with you another result from my kitchen experiments while Mr. Poe was traveling a few months ago. I was in the mood for chicken curry and was contemplating apple pie for dessert, so I combined the two and added in some cheddar cheese (I've always been strangely curious about the combo of apple pie and cheese) to make...curried chicken and apple pie, two ways.
Ingredients: 4 oz chicken breast (chopped), 1/2 an apple (chopped), 2 tablespoons olive oil, 2 tablespoons flour (not pictured), 1-2 cups milk, 2 teaspoons cinnamon, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 1/2 tablespoons curry powder, 1 package saffron yellow rice (cooked), 1/2 cup shredded cheddar cheese.
Saute the chicken, apple, and spices in the olive oil, using a medium skillet on med heat. When the chicken is cooked and the apple has softened, add flour to the skillet, and continue to cook for a minute longer. Add milk, stir, and continue to heat until the sauce thickens. Once thickened, reduce the heat and stir in the cheese until melted:
To serve...
1) For a traditional chicken curry look, pour the sauce over rice and accompany with grilled nann:
2) For a more 'apple pie' look, spread some uncooked naan dough in the bottom of a casserole dish. Combine the sauce with the rice, and layer it over the dough. Cover with another layer of dough, then bake at 350 degrees for 15 to 20 minutes until the naan is light brown and crispy:
Enjoy!
