Posts Tagged ‘chicken apple curry’

Food Friday: Liveblogging Recipe Roulette

March 14, 2008

I have NO idea what we’re having for dinner tonight.

When I’m on my game, I kind of have a rough idea what the week looks like, but this week I’ve been decidedly off my game with a big work crunch, so it has been willy-nilly, who-needs-to-eat-anyway all week long.

I feel like I’ve made most of my regulars recently, and while I have a wall full of cookbooks and a computer bulging with recipes, sometime the option to choose is just TOO MUCH. I kind of just need to pick one and be DONE with it.

Welcome to recipe roulette. I’m going to open the closest cookbook to a random page, and make what is on that page for dinner. Here we go…looks like we’re working from Moosewood Restaurant Daily Specials (More than 275 recipes for soups, stews, salads and extras). I never have all the ingredients I need for one of these recipes, but we’ll see…

Chilled Strawberry Soup

“Hard to imagine anything better on a hot summer’s day than this light, rosy chilled strawberry soup.”

And hard to imagine anything less suited to this grey, damp March day. Let’s try this again.

Broccoli Rabe and Rice Soup


I’m not feeling the Moosewood vibe today. I’m going to try 1,000 Lowfat Recipes (Remember, I like to save my calories and fat for dessert.)

Which brings us to Split Pea and Smoked Turkey Soup.

No. Just…no. I’m all for low fat, but replacing ham with smoked turkey?

This is harder than I thought. I will now limit my search to the entree section and…


Chicken and Apple Curry (from 1,000 Lowfat Recipes by Terry Blonder Golson)

2 teaspoons vegetable oil, divided

1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces

1 cup chopped onions

3 cloves garlic, minced

1 teaspoon finely grated fresh ginger

1/2 teaspoon ground coriander

1 to 2 teaspoons curry powder (I like Zanzibar Curry Powder by UK spice company Seasoned Pioneers)

1 cup diced tomatoes (can use canned, I will!)

2 apples, peeled, cored and diced

1/2 cup low sodium chicken broth

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1/2 cup raisins

2 tablespoons chutney

3 tablespoons lowfat sour cream

1. Heat one teaspoon of the oil in a large nonstick skillet. Cook the chicken until white and in some places brown on all sides, but still pink in the middle. Remove to a plate.

2. Add remaining oil, saute the onions and cook, stirring frequently, until golden. Stir in the garlic, ginger, coriander curry powder and cook until the aromas intensify, about two minutes. Stir in tomatoes and apples. Cook until apples begin to soften.

3. Stir in remaining ingredients except the sour cream. Return the chicken to the skillet, cover and simmer for 10 minutes, until the chicken is cooked through. Stir in the sour cream and serve. Good over rice.

Per serving:

303 calories, 29g protein, fat 5, fiber 4g, sodium 413mg

Now, tell me what the heck YOU’RE having for dinner!