I didn’t have time to do a real shop and had nothing for Friday night dinner so I bought some chicken and a bag of apples and made something that came out surprisingly well; I hereby record it.
2-3 lb boneless chicken breasts
5 apples, cubed
some vegetable oil, whatever kind, doesn’t matter, I used olive
1 tbsp ground coriander
1 tbsp ground cumin
1/2 tsp turmeric
1 tsp salt
however much minced garlic you’re into
1/2-1 tsp garam masala
some crushed tomatoes but you could use actual tomatoes if it weren’t the middle of winter
Get oil hot. Throw apples and scallions in. Stir and cook 5 mins until apples soft. Clear off some pan space and put coriander, cumin, turmeric, salt in the oil, let it cook 30 sec – 1 min, then throw in all the chicken, which by the way you cut into chunks, saute it all up until it’s cooked through. Put the minced garlic in and let that cook for a minute. Then put in however much tomato you need to combine with everything else in the pan and make a sauce. (Probably less than you think, you don’t want soup.) Turn heat down to warm and mix in garam masala. You could just eat it like this or you could have been making some kind of starch in parallel. I made quinoa. CJ liked this, AB did not.
I took the spice proportions from a Madhur Jaffrey recipe but this is in no way meant as actual Indian food, obviously. I guess I was just thinking about how when I was a kid you would totally get a “curry chicken salad” which was shredded chicken with curry powder, mayonnaise, and chunked up apple, and I sort of wanted a hot mayonnaiseless version of that. Also, when I was in grad school learning to cook from Usenet with David Carlton, we used to make a salad with broiled chicken and curry mayonnaise and grapes. I think it was this. Does that sound right, David? Yes, that recipe calls for 2 cups of mayonnaise. It was a different time. I feel like we would make this and then put it on top of like 2 pounds of rotini and have food for days.