Curried Chicken
My wife and I enjoyed this one last night. Next time I think I will at least double the curry powder though.
My wife and I enjoyed this one last night. Next time I think I will at least double the curry powder though.
- Carbohydrate 27.11121195284 g
- Cholesterol 68.44 mg
- Fat 1.79418414595883 g
- Fiber 3.17908582253203 g
- Protein 29.1399270035529 g
- Saturated Fat 0.457535240196212 g
- Serving Size 1 1 Serving (287g)
- Sodium 237.671785571735 mg
- Sugar 23.932126130308 g
- Trans Fat 0.560804081932792 g
- Calories 237 calories
Step-by-step
- Preheat oven to 350F.
- Rinse chicken, pat dry; dredge in flour.
- Spray a large non stick skillet with vegetable spray; heat over medium high.
- Add chicken and cook just until brown; turn and brown other side.
- Put chicken in a medium size shallow casserole.
- In skillet over low heat, cook onion in 1 T water 5 minutes; add apple and cook 1 min.
- Spoon over chicken; sprinkle with spices.
- Pour broth over all.
- Bake, covered, 55 min or until tender.
- Add raisins and cook 5 minutes longer.
Operating under strict half-hour prep constraints requires methodical organization, starting with searing meat before liquid is introduced. Dredging chicken breasts in three teaspoons of all-purpose flour creates a barrier that encourages the Maillard reaction during pan-searing at medium-high heat while simultaneously thickening the braising liquid later. When scaling this recipe upward, avoid crowding the skillet; overcrowding traps steam, which causes the poultry to gray rather than brown. Searing must happen in batches if necessary, maintaining adequate space between pieces in a large nonstick skillet. Aromatics undergo a parallel transformation when sweated in one tablespoon of water for five minutes, softening the cell walls of the onions without scorching the sugars. Introducing the chopped apple one minute later prevents it from dissolving entirely into mush before the oven stage begins. Spices like turmeric, ginger, and curry powder require fat or liquid exposure to release their fat-soluble aromatic compounds into the surrounding sauce. Pouring one cup of chicken broth over the casserole deglazes the surface flavors, while a covered three-hundred-fifty-degree oven environment maintains a steady simmer without aggressive boiling that toughens white meat. Baking for fifty-five minutes allows the poultry to reach tenderness before raisins are stirred in for the final five minutes of heat exposure. Dried fruit added too early absorbs excess moisture and disintegrates, so introducing raisins near the end preserves their plump texture. Chemical reactions between the natural malic acid in apples and the earthy curcumin in turmeric balance the warmth of the ginger and pepper, producing a cohesive flavor profile that permeates the lean protein. Adjusting proportions up or down relies on maintaining the ratio of broth to solids so the casserole braises rather than steams.
