Frontiers Kitchen

Chicken Curry
By Michael Willms

• 1-2 cups brown basmati rice
• 1 tsp. turmeric
• salt and pepper
• 4 slices bacon
• ½ cup chopped celery
• 3 cloves garlic, chopped
• ½ cup onion chopped
• 2 Tbsp. olive oil
• ¼ cup flour
• ¼ cup applesauce
• 3 Tbsp. tomato paste
• 1 Tbsp. sugar
• 3 tsp. lemon juice
• 1½ cups water
• ¼ cup curry powder
• ½ cup half and half
• 1 cup chicken broth
• 4-6 boneless, skinless chicken breasts, cubed
• 4 cups broccoli florets
• 2 pats butter
• 3 tsp. lemon juice
• salt and white pepper

Rinse rice in small saucepan.  Place pinky finger on top of the rice and fill pan with water until the level reaches the first joint of your finger.  Stir in turmeric and salt and pepper to taste.  Cook on low, covered, until fluffy.

Sauté bacon for a few moments to soften; crumble bacon and add celery, garlic, onion, and olive oil.  Sauté until tender.  Add flour and cook for 2 minutes. 

Remove from heat; add applesauce, tomato paste, sugar, and lemon juice.  Briskly stir in 1½ cups water.  Add curry powder.  Cook on a low simmer, stirring occasionally, until flavors meld, about 1 hour.

Curry base may be refrigerated now until ready to prepare for serving. 
 
When ready to serve, heat curry base and whisk in half and half and chicken broth.  Add raw chicken and poach until done.  Steam broccoli until just tender, and toss butter, lemon juice, and a pinch of salt and white pepper.

Serve curry with cooked rice, broccoli, and condiments in bowls to add as toppings.  Great when accompanied with a simple romaine salad and crusty bread.

Condiments_________________________________________________

• Pineapple chunks
• Cashew pieces
• Raisins soaked in white wine (may cook wine first to rid it of alcohol)
• Shredded coconut
• Mango chutney
• Chopped cilantro