What’s the weirdest food you craved when you were preggo? With both of my pregnancies, I’ve had an incessant, nigh-incurable craving for curry. The first time, that wasn’t a problem because we lived in a college town with a seemingly endless array of international restaurants in close proximity — read: walking distance — to one another, including what is still hands-down my favorite Thai place. (They also had an amazing Turkish place where we got to sit on cushions to eat at low tables & everything… but that’s another story.) This time around, however, I haven’t been so lucky. Living in suburban sprawl has its downsides, for sure, & restaurant choice is one of them, especially if I don’t want to drive 30 minutes each way. (Bakeries too… but again, another story.)
But then my friend Patty introduced me to Weelicious. In less than 15 minutes of perusal, my weekly dinner rut had disappeared completely. I was pinning & bookmarking dinner ideas faster than I ever have before! Catherine (what a nice name!) has everything from baby & toddler foods to family dinners, snacks, incredible lunchbox ideas, ways to get your picky eater to be less picky… Why was I just now finding out about this?!
Then I saw it. The cure for my curry craving (for the moment, anyway). It’s actually not one of Catherine’s, but a contest submission from a lady named Deb. & it rocks. Before I go back for thirds, let me share my version with you. The original recipe is here.
- 2 Tbsp. curry powder
- 2 Tbsp. water
- 1 tsp. cumin
- dash ginger
- 3 cloves garlic, pressed
- 1 tsp. ketchup (if this weirds you out, use the tomato paste called for in the original recipe; ketchup achieves the same effect without requiring me to open a whole new can of paste)
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 1 Tbsp. olive oil
- 1 large onion, chopped
- 1 apple, cored, skin on, cut into 1/2- to 1-inch pieces
- 1 cup carrots (about 2 large), peeled, cut into 1/2- to 1-inch pieces
- 1 large Russet potato, peeled, cut into 1/2- to 1-inch pieces
- 1 1/2 lbs. chicken (about 4 breasts), cut into 1/2- to 1-inch cubes
- 1 cup reduced-sodium chicken broth
- Combine first 7 ingredients in a small bowl; set aside.
- In a large, heavy-bottomed braiser or pot, heat oil on medium heat. Add onion; saute 3-4 minutes or until soft & translucent.
- Add spice mixture & saute 30 seconds more.
- Add apple, carrots, potatoes, & chicken; toss until evenly coated with spice mixture & onions.
- Add broth & bring to a boil. Reduce heat & simmer, covered, 30 minutes or until chicken is cooked through & veggies are tender, stirring occasionally to keep curry from sticking to the bottom & to help the veggies cook evenly.
- Serve over basmati rice. (Trust me: I’ve tried just using regular old white rice in recipes like this before, but it doesn’t even compare. Spend a little extra for the basmati. Your family & your tastebuds will thank you profusely.)
Like the other Catherine, my family devoured this. Munchkin included. (Her affinity for curry may have something to do with the amount of it that I ate when I was pregnant & nursing with her…) It was flavorful without being spicy. I wondered about the apples, but decided to try it anyway & loved the touch of sweetness they added. If you look at the original recipe, you’ll see that I substituted potatoes for celery, simply because they were what was in my favorite curry at that one Thai place in Bloomington. I’m sure you could do both if you wanted to, but the whole family agreed that it was exactly perfect just like this.