Quick Chicken Curry With Puppodums And Mango Chutney

Whenever we have a roast chicken for dinner, I always try and think of different ways to use up the leftover chicken the next day.  Here's a really quick and wonderful curry, that even the kids will love!

Recipe for four:
1-2 c jasmine rice
1 onion, chopped
1 apple, chopped
1/2 c raisins
1/2 c plain whole milk yogurt
1-2 c leftover chicken
2 T mild curry powder
1 paprika
Butter
Olive oil
Salt and pepper
Puppodums (optional)
Mango chutney (optional)

First get the rice going.  In a large saute pan, over medium high heat, add some olive oil and butter.  When the butter has melted and is good and hot, add the onion and apple, saute until soft, then add the raisins, chicken, curry powder, paprika and a little salt and pepper.  Stir really well and then add the yogurt and reduce the heat to low.  Cook just long enough to warm the chicken through.

This meal is so quick, from start to finish is only about 30-40 minutes...

Serve with jasmine rice, puppodums and mango chutney.  Yum!

Bon Appetit!  Chef Hobbes

Indian Chicken Curry

A traditional Indian curry.  You can ad meat, chicken, fish or tofu.  I made this dish for the kids the other night, served with rice and puppodums, a big hit it was!

Recipe for four:
1 13oz can organic tomatoes
1 13oz can organic stock (homemade is better)
1 large red onion chopped
4 carrots chopped
3 stalks celery chopped
4 cloves garlic skin removed
2" ginger skin removed
2 Tablespoons mild curry powder
2 Tablespoons coconut or olive oil (not extra virgin)
1 pack organic chicken tenders (optional)
8 Sharwoods plain puppodums available at gourmet galley
1 bunch cilantro
1 cup plain yogurt
2 three finger pinches of salt and pepper
Mango chutney

First turn your oven on to 325*  In a blender puree tomatoes.  place in a roasting pan along with the stock and cover with foil, place in the oven for two hours, checking once and a while making sure it doesn't dry out, adding more stock if needed.  Don't hurry this step, this is what gives the curry an intense flavor.  Tip: don't let the foil touch the tomatoes, tomatoes are acid and it will eat the foil!

Rough chop, onion, carrot, celery garlic and ginger.  Now place in the food processor or blender and puree,  if you use a blender you may need a little olive oil to make it work!  This will become the sauce.

Place a heavy saute pan over medium high heat with the oil or butter, when the pans good and hot, add the mixture and fry it, stirring so not to brown about 2-3 minutes.  Now add the curry powder and cook for another minute, season with salt and pepper.

When the tomatoes are done, add the vegetable mixture and stir, adding more stock if needed.  Place back in the oven for another hour.  Make sure there's enough liquid, don't let it dry out, add more stock if needed.  When it's almost done, start your rice.  While rice is cooking season the chicken tenders and saute in olive oil, browning both sides.  When cooked, add to the sauce.  If you're making this dish with beef or lamb,  flour and brown all sides, and cook with the sauce for about an hour.

Now cook the puppodums by frying in olive oil.  As soon as you put one of the discs in the oil, turn it and keep turning them.  They will cook very quickly!

When the rice is done, pull the curry out of the oven,  add the yogurt and cilantro and stir...  Serve over rice, with a little mango chutney on the side!  This sounds like a lot of work, but it's not, it takes time.

Bon Appetit!