After hearing about this delicious dish from BB, (she even posted her own set of directions, with the pictures here) I decided to give it a try. I purchased House brand Vermont Apple Curry- the long rectangular box instead of an individual pouch- and went to.
I chopped three boneless, skinless chicken thighs (not fat-less though!), a bunch of baby carrots, a medium onion (well, actually, a leftover 1/4 onion, and then half of a small onion, but you know, same thing), and one red bell pepper. The chicken I tossed in a bowl with a bit of soy sauce to cover and let it sit while I cut up the veggies.
I took some of the duck fat I’d reserved from a week or so ago, and softened the onions. I started the rice as they were softening, and then I added the chicken, stirring it around until it was nicely browned. Once it was browned, I added the carrots (I also added the peppers here, but they softened up too much by the end, so I’m going to add them later next time I make this dish), stirred it around for a few minutes before adding a bunch of water to cover(stupid me had chicken stock but didn’t think to add it, oh well). After I added the water, I added half of the package of curry (it breaks into two sealed packages, inside which is a bouillion-like brick scored into 6 pieces; I added each slowly and decided I wanted all of it in there) and stirred, breaking it down. Once it started simmering, I covered it (this is where I’d add the peppers) and let it simmer slowly for a while until it was thickened to my desire.
Looking back, I think I added too much water and definitely added the peppers way too early, since I like mine to still have some bite to them. Other than that, this was a great, healthy dinner, very filling as well.
For the green veggies, I took the Romaine lettuce I’d had leftover from my Caesar salad and cut it into strips, then heated up my frying pan. A little turn of olive oil, sliced up garlic real quick, then threw in the entire bowl of lettuce. I had to smush it down but soon enough, it cooked down and shrank to about 1/4 of its original size. I cooked it lightly because I don’t like soggy veggies, and voila, there you have it.
A complete meal in about 40 minutes.
Enjoy and have a great weekend, y’all!!!!