Easy Chicken Curry Recipe: From the Blooming Kitchen Garden

Our local market had boneless chicken thighs on sale...so I purchased several "family packs" with the intention of freezing some and making a kettle of chicken curry for freezer lunches with the rest. The curry makes a very satisfying lunch to carry to the office - especially with the raw, cold weather we've been having lately!! I used boneless, skinless thighs because they were a good purchase price, and because dark meat is more flavorful - but any boneless chicken will do,

Easy Chicken Curry

• Boneless skinless chicken
• Curry powder (any decent brand will do - or make your own!)
• 2 Tbs each butter and olive oil
• 2-4 Tbs flour
• 2 bell peppers, chopped
• 2 medium onions, chopped
• 2 apples, chopped (I used granny smith, any tart apple that holds its shape will do)
• 2 cups milk (coconut milk can be substituted for a non-dairy dish)

Place the chicken in a roasting pan, sprinkle with curry powder, and roast at 350 degrees until thoroughly cooked thru.

In a large soup kettle, melt the butter with the olive oil. Toss in the onions and peppers and saute until soft. Add the apples and stir well. Sprinkle the flour over all of this, and stir very well. Then add the milk (in effect, making a white sauce with the vegetables). Add curry powder to taste (I use a very flavorful brand, and I add about 2 Tbs). Stir well again, and then carefully spoon the hot, cooked chicken pieces into the kettle. Stir to coat the chicken, and simmer covered about 15 minutes.

Optional: toss in a handful of raisins while it all simmers!

This is delicious over brown rice! For freezer lunches, I let it all cool down, and then put a portion of brown rice in the bottom of a container, and cover with a generous serving of curry, cover and freeze. The night before I plan to take a "freezer lunch" to work, I put one in the fridge to defrost gently. We have a microwave oven at work, so I reheat it uncovered.