Apple Chicken Curry Stir-Fry with Art School Rice

Crazy Simple = Crazy Good
Just in time for the last hurrah of Fall- before Winter begins in earnest- I thought I'd share my very old school, crazy simple recipe for comfort food that is spicy and sweet, and infused with curry. 

Because I love to mix up flavors (don't you?). I'm interested in how traditions influence, enhance and co-mingle. Perhaps because I'm an eclectic heritage bundle myself. 

And dear vegans, don't assume this recipe isn't for you. In fact, I make a vegetarian version of this recipe all the time. Use drained canned chick peas in place of the bird- or slices of gluten-free tempeh- it's a fabulous meatless and budget-friendly option.

Karina's Apple Chicken Curry Stir-Fry Recipe

By Karina Allrich August 2009.

An easy weeknight stir-fry with warm harvest flavors this recipe can be a super fast toss-together dish by using bagged cole slaw mix and cooked chicken. For a vegetarian version, substitute the chicken with a can of drained chick peas.

Ingredients:

You'll need:

About 2 1/2 to 3 cups Art School Rice- recipe follows

1-2 tablespoons coconut oil

1 tablespoon red or green Gluten-Free curry pasteor powder- hot or mild, to taste

2 cloves garlic, minced

2 heaping cups finely shredded cabbage or slaw mix

3 large carrots, sliced into matchsticks

1 apple, peeled, cored, chopped

1/2 cup unsweetened apple juice, more if needed

1/2 cup golden raisins

2 generous cups of cooked chicken pieces* see notes

Instructions:

Heat a large deep skillet over medium-high heat; warm the oil and curry seasoning. Add the garlic and stir briefly.

Add in the shredded cabbage, carrots, and apple; stir and cook for five minutes.

Add a half cup of apple juice and cook until the vegetables and apples are tender-crisp - about seven minutes. If you need a splash more apple juice, add it in.

Add the raisins, cooked chicken pieces, and cooked rice, and stir-fry until all the juice is absorbed and the chicken is heated through.

Serve immediately with a garnish of slivered almonds, if desired.

Serves 4.

Karina's Notes:

If you don't have cooked chicken on hand: Stir-fry chicken 'tenders' or sliced chicken breasts until no longer pink in the center- about ten minutes.

Karina's Art School Rice Recipe with Curry, Carrots and Raisins

By Karina Allrich August 2009.

I lived on this simple dish in art school. It was my favorite comfort food. Most often I would stir-fry the cooked rice with thinly sliced carrots, or sometimes fresh baby greens. Slivered almonds add protein and crunchy texture.

Ingredients:

1 cup long-grain brown rice, rinsed well with cold water

1/2 cup unsweetened apple juice or cider

2 cups water or low sodium chicken broth for added flavor

2 carrots, cut into matchsticks

1/4 cup golden raisins or dried cranberries

1/2 to 1 teaspoon gluten-free curry paste or powder- mild or hot

Instructions:

Combine the ingredients in a rice cooker and follow the manufacturer's instructions - or - combine the ingredients in a saucepan and bring to a boil, cover; reduce heat to low, and cook for 40 minutes or until the liquid has evaporated.

Let the rice rest for 5 minutes before serving. Fluff with a fork and serve as is, or stir-fry the cooked rice in a touch of olive oil with slivered carrots, cashews, or baby spinach leaves.

Protein Boost Options:

Serve with a sprinkle of slivered almonds, pine nuts or chopped walnuts.

Add drained canned chickpeas to warm through just before serving.

Serve with a dollop of Greek style yogurt on the side.

Serve with a side of hummus tahini.

Serves 4.

Note-

If you are making this rice dish for the Apple Chicken Stir-Fry recipe, it is not necessary to add the raisins or apple.

Chopped apples, raisins and cinnamon make a perfect combo for breakfast rice.

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