Apple Chicken Curry Stir-Fry with Art School Rice
Crazy Simple = Crazy Good
Just in time for the last hurrah of Fall- before Winter begins in earnest- I thought I'd share my very old school, crazy simple recipe for comfort food that is spicy and sweet, and infused with curry.
Because I love to mix up flavors (don't you?). I'm interested in how traditions influence, enhance and co-mingle. Perhaps because I'm an eclectic heritage bundle myself.
And dear vegans, don't assume this recipe isn't for you. In fact, I make a vegetarian version of this recipe all the time. Use drained canned chick peas in place of the bird- or slices of gluten-free tempeh- it's a fabulous meatless and budget-friendly option.
Karina's Apple Chicken Curry Stir-Fry Recipe
Heat a large deep skillet over medium-high heat; warm the oil and curry seasoning. Add the garlic and stir briefly.
If you don't have cooked chicken on hand: Stir-fry chicken 'tenders' or sliced chicken breasts until no longer pink in the center- about ten minutes.
Karina's Art School Rice Recipe with Curry, Carrots and RaisinsBy Karina Allrich August 2009.
1 cup long-grain brown rice, rinsed well with cold water
Combine the ingredients in a rice cooker and follow the manufacturer's instructions - or - combine the ingredients in a saucepan and bring to a boil, cover; reduce heat to low, and cook for 40 minutes or until the liquid has evaporated.
Protein Boost Options: