Chicken & Apple Curry

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!!!!