The Recipe

Graphic: BGQ Staff the recipe: chicken curry

Photo: E. Hermel

by Eliana Hermel staff writer

For as long as I can remember, my dad has made yellow curry. Although I’ve had other curries similar to his, nothing feels as nostalgic or comforting as this.

I N G R E D I E N T S

• 2 tbsp butter or stick margarine • 2 tsp curry powder • paprika, cumin, & cinnamon to desired liking • 1 medium onion, finely chopped • 1 medium Golden Delicious apple, finely chopped • 2 cans cream of mushroom soup • 1 cup milk • 1.5 lbs boneless/skinless chicken breast, pre-cooked & shredded • 1 cup frozen peas • mushroom stems and pieces (optional) • golden raisins (optional) • noodles or rice, pre-cooked

D I R E C T I O N S

Tip: Pre-cook the chicken in a microwave-safe bowl for safety. 1. Place the butter in a 2.5 quart microwave-safe dish. Cover and microwave on high for 40-50 seconds until melted. 2. Stir in the curry powder, cumin, cinnamon, and paprika. Add the onion and apple, then stir until coated. 3. Cover and microwave on high for 2-3 minutes intil crisp or tender, stirring once. 4. Stir in the mushroom soup, milk, chicken, and mushrooms if desired. 5. Cover and microwave on high for 9-10 minutes, stirring twice. 6. Add the peas and sprinkle with paprika. 7. Cover and cook for 3-4 minutes longer until the peas are tender. 8. Serve over noodles or rice and enjoy!