A while back Tracy asked me about dinner recipes and it got me thinking. I really don't have many dinner "recipes" for Emily (my 6 yr old) because our family (generally speaking) does not share her food, so her dinner is almost always something I can just heat up or throw together quickly. Now I know at this point some of you are shaking your heads at me in dissapproval. I know that a lot of families sit down and eat allergen free food together and I applaude them! In this family, however, it just isn't feasible. I have a husband and daughter who are red meat eaters, one daughter who is allergic to red meat but eats turkey, chicken, and pork, and one daughter who is a vegetarian...me, I'll eat anything! Then we add in food allergies and the fact that everyone here has DIFFERENT food allergies...well, I just can't do it! This brings me to my latest recipe. My oldest and youngest daughters pretty much don't touch each others food, their eating habits are the least similar in the family, but this weekend Amanda (my 14 yr old) made an incredible chicken curry that the three of us sat down and ate together and it was so nice! (my husband hates curry and Nikki my 12 yr old had leftovers, but I'm happy with 3 out of 5!) This is is an Americanized chicken curry so it's not too spicy and very child friendly. Before I get into the recipe I also wanted to make a note to Tracy: I think you can do this one if you use cubed pork instead of chicken and veggie broth for the chicken broth.
3 c Cubed cooked chicken 2 T Olive oil 1 Medium onion, chopped 1 T Curry powder (we used The Spice Hunter salt free organic curry seasoning) 1/2 t Salt 1 Granny smith apple, chopped 1/3 c Golden raisins (regular raisins are fine and much cheaper!) 1 c Chicken broth Prepared rice, shredded coconut (we use sweetened to balance out the spice of the curry), and chopped cilantro
Heat olive oil in a large frying pan. Add onions and cook over med heat until soft. Stir in curry powder and salt and cook for 1 minute. Add chicken, apples, raisins, and broth, and bring to a boil. Cover, reduce heat to med-low and simmer for 10 to 15 minutes.
Serve over warm rice. We put out our cilantro and coconut separately so each person can add to taste. Quick, simple, and so delicious!