It’s been a while since I’ve posted a recipe so I thought I’d share this culinary adventure today. First off I must thank whichever of my lovely coworkers left a Women’s Health magazine in the breakroom at work because that is where I found the prototype for this recipe. I looked it up online & modified it to meet my own ideas/ingredients. This recipe fits all three of my biggest requirements for recipes: easy/quick, healthy, & delicious! You can find the original recipe here: http://www.womenshealthmag.com/nutrition/turmeric-chicken-recipe
Here’s my version.
- Chicken breast potions (you can cut them up yourself or use the ones that are already in strips). Use however many you think you’ll eat in one sitting.
- 2 TBS (OR MORE!!!) curry (I don’t have plain turmeric which was called for in the original recipe so I just used my curry because the main ingredient in it is turmeric.) I would recommend not measuring & just seasoning “to taste.” It’s more fun that way!
- 1 apple, peeled & sliced (I used a gala apple because that’s what I had available in the house but any kind ought to suffice.)
- Butter (Who measures?!)
- Olive oil (Again, who measures?!)
- 1 TBS sugar (I only use brown sugar because I like to think it’s marginally healthier.)
- 1-2 TBS white cooking wine (I didn’t have sherry vinegar which the original recipe called for so I used this instead & it worked just fine.)
- 1/4 tsp salt
- I specifically bought shallots to use in this recipe & then forgot to use them! SO TYPICAL. Anyway, it tasted amazing without them, so now I get to make it again tomorrow & actually use said shallots.
- Cut & peel the apple
- Melt the butter in a pan on the stove
- Mix brown sugar & salt & pour into the butter with the apples
- Brown these for approximately 10 minutes or until they are soft. Then add the cooking wine & brown for another minute or two.
- Meanwhile, combine some olive oil & curry & coat the chicken pieces in that
- Warm a pan with olive oil for cooking the chicken
- Cook the chicken in the olive oil
- If you’re smart you’ll have two pans going so everything gets done at the same time. If you’re scatter-brained in the kitchen like me, you’ll realize once the apples are done that you haven’t even started on the chicken, so you’ll use the same pan & hope the apples stay warm while the chicken cooks (they did). This actually might not be a bad tactic because the chicken soaked up some of the flavor from the apples & the wine/butter/sugar.
- When everything is done, combine the apples & the chicken for a very tasty, wholesome homemade meal!
All told, this recipe took 20 minutes tops & would have been faster if I’d used two pans so I could cook the chicken & apples at the same time in separate pans. Basically I can’t wait to make it again tomorrow. And hopefully remember the shallots this time, ha!
In case you’re wondering, no, I didn’t take that picture. I ate mine too fast to even think about photographing it. 🙂
Let me know how this turns out if you decide to try it.