My husband comes from a long line of stovetop dusting, dialing for dinner, non-cooks. This is not a criticism, rather a statement of fact. If pressed they can all whip up a perfectly fine meal, they just would rather not. However amidst all the pizza, McDonald’s and chicken rondelets of his childhood one truly from scratch meal does proudly stand out in his memories:
his grandmother’s curry.
I too happen to love curry and have made more than a few versions over the years. My husbands reaction to my curry however is always the same… sheer delight that curry is for dinner followed quickly by disappointment that it’s not like his grandmother’s. She traditionally makes curry with the leftover lamb or pork roast from a holiday dinner, to which she adds sweet apples, onions and a little bit of spice. I’m from the coconut milk, peanut, cilantro school of curry— which I imagine is why we’re at a curry crossroads. I’ve asked her for the recipe before, in fact we spoke about it before I attempted my version, but she says she doesn’t really have one. She’s been making her curry for so long that she just knows when its right. Oh well.
The other day I was reading the food section of the paper and lo and behold there was a recipe for Sweet Apple Curry which sounded exactly like the curry my husband’s childhood memories were based on. The article claimed that as far a curries go this recipe was totally inauthentic, but absolutely delicious nonetheless. Naturally I headed straight to the store and set about attempting to duplicate his Nana’s beloved recipe.
I’m not a big fan of lamb and pork just didn’t seem right to me, so I used chicken thighs instead. I served it on Jasmine rice just like she does and I kept it fragrant, flavorful and mildly spiced. Seriously I pulled out all the memory triggering stops on this one and I’ll give you one guess how it turned out… A total success! My other half said it was the closest thing to his Nana’s that he’d ever had. Quite the compliment indeed! Just like the article said; inauthentic but delicious.
So if you know Ginny and love her famous post-holiday curry, rest assured that her recipe (or at least an approximation of it) can now live on…
Sweet Apple & Chicken Curry
This is a sweet and mild curry, however if you’re like me and enjoy a little kick in everything you eat add a few diced chilies for garnish.
3 ribs celery, diced
2 large onions, diced
4 cloves garlic, grated
3 Granny Smith apples, peeled and cored
3 lbs. boneless/skinless chicken thighs
1/2 cup flour
1/2 tsp. pink salt
1/2 tsp. black pepper
6 tbsp. olive oil, divided
4 tbsp. unsalted butter
2 tbsp. mild curry powder
1 tsp. ground cinnamon
1 tsp. ground cumin
1/4 cup flour
3 cups chicken broth
1 tbsp. corn starch
1 tbsp. cold water
Jasmine rice, for serving
minced fresh cilantro, for garnish (optional)
diced chilies, for garnish (optional)
- Trim the chicken and cut into bite-size pieces. Place in a quart-size ziploc bag, along with 1/2 cup of flour, salt and pepper. Seal and shake to coat evenly. Set aside.
- Dice the celery and onion and grate the garlic, set aside. Peel and core the apples and cut them into medium-size chunks. Set aside in a separate bowl.
- Heat the oil, 2 tablespoons at a time, in a pot over medium heat. Working in batches, add the coated chicken and cook until lightly browned on all sides; transfer to a bowl.
- Melt the butter in the pot you just finished browning the chicken in. Add the celery, onion and garlic and cook for 5 minutes, stirring frequently, until the onions have become transparent. Add the apples and stir to incorporate; cook for another 5 minutes, then add in the curry powder, cinnamon and cumin. Cook for 2 minutes, until the spices become fragrant.
- Sprinkle the apple mixture with a 1/4 cup of flour and stir to incorporate. Cook for 2 minutes, then add the broth along with the chicken pieces and any accumulated juices. Increase the heat to medium-high and bring mixture to a simmer. In a small dish mix together the corn starch and cold water. Add it to the curry mixture and allow to simmer for about 10 minutes, until the sauce has thickened and the chicken is cooked through.
- When finished, remove the pan from the heat and let sit for a several minutes before serving. Serve over hot Jasmine rice and garnish with diced cilantro and diced chilies, if you like.
*adapted from the washington post