Monday, January 18, 2010

Curry Chicken Casserole

Here is the first meal I made by using the new apps I have on my iPod Touch!

I downloaded a ton of free apps last week.  One of them was the McCormick's recipe finder.  What a stroke of genius this is!  It's a database directly on your Touch  - in other words, you don't need to be hooked into the internet to use it. 

I also downloaded Epicurious to my Touch, but, to use that app you have to be near wifi.  Not a big deal, because once you have the recipe on the screen it's there and then you can go to the grocery store, but, the McCormick's database is a lot handier because if you are walking around the store, utterly stumped, you can look up a recipe (browse OR search) and then you have the handy-dandy shopping list in your pocket!

Here is the recipe (NUMBER ONE in 2010)

1 T vegetable oil (I used olive oil and just poured into the large frying pan what I felt was appropriate)
1 lb boneless chicken breast, cut into 3/4 inch strips
1 medium onion, chopped (mine was kind of big)
1c sliced carrots
1 c chicken broth (I ended up using the whole can)
1/4 c flour
2 t curry powder (MCCORMICK, since this is their recipe)
1/2 t salt (didn't use, as the chicken broth has plenty)
1 medium Golden Delicious apple (I used Granny Smith)
1/2 c frozen peas
1/2 light cream OR coconut milk (I used coconut milk).

1.  Preheat oven to 425.  Heat oil in large skillet on medium-high heat.  Add chicken, onion and carrots, cook and stir for 5 minutes or so.

2.  Mix flour with curry powder and salt, add in chicken broth and whisk.  Add to skillet, bring to a boil.  Stir in apple.  Reduce heat to medium, cook and stir two minutes until sauce is thick.  This is where I added the rest of the broth, because it cooked down too far for me.  Stir in peas and cream/coconut milk.

3.  The recipe called for either a 9 inch deep-dish pie dish, or, a two quart casserole.  I think I had too many ingredients (I tend to just kind of eyeball things, or throw in more than needed) and I ended up using a 13x9 inch cake pan.  Anyway, pour the mixture into your container!

4.  It said to top with the pie crust.  Well, I had a much bigger container than it called for, so, I draped both pie crusts over the 13x9 inch cake pan and actually they both fit pretty well - one on each end.  By the time it cooked you could not tell there were two of them.  It did call for slitting the top, I forgot.  Oops.

5.  Bake 20-25 minutes or until crust is golden brown.  Mine was in a few minutes longer, but it was fine. 


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