Wednesday, April 27, 2011

Bistro Style Curry

I made Bistro style curry for dinner the other night and its sooooo gooooood I wanted to share it with you all.  I do hope you will give it a try! I got this recipe from my dear friend who is more like a sister than a friend who currently lives in Japan.   I modified it a little and added a short cut way of making this dish like using unsweetend apple sauce instead of grating the whole apple, short cut is my best friend.

2 pounds boneless skinless chicken thighs (I know its not a healthy choice but trust me its better this way!!)
3 onions chopped
2 Tbsp butter
2 Tbsp olive oil
1tsp garlic paste (you can finely mice your garlic if you rather do it that way)

1 can tomatoes petite cut drained
2-1/2 Tbsp curry powder
1 cup apple sauce
3/4cup white wine
1-1/2 cup chicken broth
1 cup heavy cream
parsley for garnish

seasoning for the chicken
1tsp salt
couple of shakes of black pepper
3/4 Tbsp curry powder

Butter Rice
3 cups white rice
chicken broth
2Tbsp butter
1 bay leaf

Lets make the butter rice:

If you have a rice cooker, this is very simple recipe.  In a frying pan, melt your butter, add rice and brown the rice. when it starts to turn opaque and brown, remove from heat, put in your rice cooker pot, add enough chicken broth to 3 cup rice marker, plop in a bay leaf and push cook! simple right!!  we normally run out of rice first and my son do love the butter rice so I normally cook double recipe (6 cups)

Now we cook the curry:
1. cut chicken to bite size, add the seasoning and mix it.

2. add 1 Tbsp of butter, and the olive oil and brown the chicken, once brown remove chicken from pan, use a slotted spoon so you can remove just the chicken.

3. add the remaining butter in the pan, once melted, add chopped onion and garlic. cook until tender and no liquid remains in the pan. the onion will start to slightly brown.

4. add the drained tomatoes, curry powder, cook and stir until well mixed.
5. add the wine, cook until liquid reduces by half.
6. add the chicken back to the pan, add apple sauce and chicken broth and reduce again by half.

 7. add heavy cream and simmer until it thickens. you can add salt and pepper to taste.

To serve, scoop rice in a shallow bowl, on one side, add curry on the other side, sprinkle with parley.

if you don't have a rice cooker, you can cook it on a stove.  follow the package instruction, except cook the rice first with butter and use chicken broth instead of the water.

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