Farmhouse Curry

Due to the power failure and having to cook all the defrosted chicken breasts, we missed a whole grocery shopping circuit.  This week the aim was to a) do a moderate diet week, calorie-wise and b) not break the bank.  So far so good.  Whole chickens were on sale for 99 cents a pound and I bought one and roasted it with cumin and citrus last night.  Most delicious with acorn squash and broccoli, all on sale.
Today I took the rest of the chicken off the bone, after putting aside a leg and a wing for lunch.  My curry is made with onions, an apple, fresh tomatoes, chicken broth and chicken (would you believe all on sale?) along with lots of spices including, natch, curry powder.  Our curry powder is hot! therefore I only use a fraction of what the recipe calls for.  In this case, 2 teaspoons instead of 2 tablespoons.  It still had a bit of heat.  Served with white basmati rice, sauteed bananas, and some leftover broccoli from last night.  Lots of lean meat and veggies, and great flavor with very little fat, not always the case.

This recipe is from The Artist's & Writer's Cookbook, a volume I acquired in the early days of marriage, and the particular recipe is by Anthony Powell, whom I later knew as the author of A Dance to the Music of Time.  The book is long out of print, but it turns up here and there in various used book places. Artists & Writers Cookbook at Amazon 

We have enough curry left for tomorrow, so I have got 6 entrees and 1 lunch out of a $4.00 chicken.  Not bad.  And both meals were delicious.  Later on in the week we have some lean porkchops and 2 baskets of Brussels Sprouts, then some steak tips with carrots.  Iceberg lettuce was also on sale, along with the pork chops and Brussels sprouts.  I'm trying a new recipe with toasted pecans and dried cranberries.  Sounds yummy.

In the morning when I come downstairs the house will still smell of curry.  Indian food rocks! 

The Cheeseparer