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| CURRIED CHICKEN WITH APPLES AND SWEET POTATOES |
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by Sam Gugino WINE RECOMMENDATION: Curried Chicken with Apples and Sweet Potatoes offers a unique blend of intense flavors that make a perfect counterpoint to the floral aromatic qualities and light, ripe fruit flavors of Riesling. A dry Riesling from New York's Finger Lakes region, or Washington State would be a perfect accompaniment to this dish. INGREDIENTS: 1 cup basmati rice Salt 24 ounces boneless and skinless chicken breasts or chicken tenders 1 1/2 tablespoons canola or peanut oil 1 large sweet potato, 12 to 16 ounces 1 medium onion, about 8 ounces 1 rib celery 1 1/2 tablespoons curry powder 1/4 teaspoon cayenne pepper, or to taste 1 tablespoon all-purpose flour One 14-ounce can low sodium, fat-free chicken broth 1 large crisp apple such as Granny Smith One 5-ounce can evaporated milk 3 or 4 sprigs fresh cilantro DIRECTIONS: 1) Run the hot-water tap while you put the rice and 1 teaspoon salt in a 2-quart saucepan. Add 2 cups hot tap water. Cover and bring to a boil over high heat, then reduce the heat to low and cook for 10 minutes. Turn the heat off and keep covered until ready to serve. (Or put the rice, salt, and hot tap water in a 2-quart microwave-safe container. Cover and put in a microwave oven on high power for 10 minutes. Keep covered until ready to serve.) 2) Meanwhile, put a 12-inch sauté pan or Dutch oven over high heat. Cut the chicken into 1-inch cubes. Add the oil to the pan. Season the chicken with salt and add to the pan. Cook for 3 minutes, stirring once or twice to brown evenly. 3) While the chicken cooks, peel the sweet potato and cut into 1/2-inch cubes. Remove the chicken to a platter. Add the sweet potato to the pan and stir. Peel and chop the onion. Trim the celery and cut crosswise into crescents, about 1/4 to 1/2 inch wide. Add the onion and celery to the pan. Stir and cook for 1 minute. 4) Add the curry powder, cayenne, and flour to the pan. Stir well and cook for 1 minute. Add the chicken broth. Stir well, cover, and bring to a boil over high heat. Meanwhile, core and cut the apple into 1-inch cubes. Do not peel. 5) Add the chicken, apple and evaporated milk to the pan. Stir well, cover and bring to a boil again. Uncover and cook for about 3 minutes, until slightly thickened, stirring periodically. As the curried chicken cooks, chop cilantro. Serve the curry over rice sprinkled with cilantro. Serves 4 Source: Sam Gugino, author of Cooking to Beat the Clock - Delicious, Inspired Meals in 15 Minutes Courtesy of wineanswers.com.  Recommended ReadingCooking to Beat the Clock : Inspired Meals in 15 Minutes by Sam Gugino Sure, you can cook up pasta in no time and whip up an omelet in a flash, but Sam Gugino insists you can also make sophisticated dishes, such as Duck Breast on Baby Vegetables, spending only 15 minutes in the kitchen to prepare them. Besides 60 recipes, he offers a strategy to help you quickly produce original, satisfying meals from scratch--and he doesn't mean a quick stir-fry! To prove his point, he offers recipes for a jambalaya studded with shrimp and hot sausage; a chicken curry with coconut milk; and Steak Diane, elegantly sauced with flambéed cognac and melted butter. Flavor, organization, focus, and creativity make this possible. For flavor, you need a pantry and freezer stocked with such staples as aromatic basmati rice and intense, sweet-tasting balsamic vinegar. Organization requires the right equipment, starting with a 12-inch, nonstick skillet. Focus means no radio or TV. Creativity means the ability to make substitutions--to save on a trip to the store. (courtesy: Amazon) |
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About the Author: Besides contributing to wineanswers.com, Sam Gugino is the author of Cooking to Beat the Clock - Delicious, Inspired Meals in 15 Minutes and an award-winning and critically acclaimed journalist and author on the subject of food and wine. A former restaurateur, Gugino has served as the restaurant critic at the Philadelphia Daily News and the food editor at the San Jose Mercury News. Sam frequently appears on television and radio food shows, and he currently writes the "Tastes" column for Wine Spectator magazine. You can ask Sam additional questions by going to his web site, www.samcooks.com |
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Create My Own Soup 
