Cooking Marathon: Part 3

My little brother is one of the most important people to me, so when ever I think of home, I think of cooking him his favorite food. My brother's favorite food is Curry Rice. Curry is a pan-Asian food phenomenon. Each country has its own spin on how it is prepared. Usually, curries have a dairy element like yogurt in India, or Coconut milk in Thailand, but Curry Rice from Japan is a roux based dish. Do not be turned off by curry, its a super easy way to add variety to a college diet.

The ingredients needed are simple.

1 pound of chicken breast
2 medium onions
1 large fuji apple
2 snack packs of baby carrots
7 white potatoes
2 cloves of garlic
1 box of chicken stock
1 cup of red wine
1 package of GOLDEN CURRY roux
Salt
Pepper
oil

First the Chicken*be careful when dealing with raw chicken, you wouldn't want to cross contaminate anything right?*

Cut the chicken breasts into 1 inch cubes. Put cut up chicken into a bowl and toss with oil. Season liberally with salt and pepper. Heat pot to medium and brown the chicken. The goal is to create caramelization on the surface of the chicken, you do not have to cook the chicken all the way through. Be care full not to crowd the pan. Brown in batches, not all at once.

While the Chicken is browning, prepare the vegetables.

Slice the onions thinly and cube the apple. Once the chicken is done browning, put the apple and onions in the pan on medium and sweat them. To sweat vegetables means to draw out the moisture slowly. Add salt and pepper, stirring the vegetables occasionally. Cut the potatoes into four pieces each and mince the garlic. Once the onions have caramelized, add the minced garlic and saute for 30 seconds. Add the carrots, potatoes and chicken to the pan and cover with the chicken broth and wine. Stir the contents up and bring the liquid to a boil. Once the liquid is boiling, add the GOLDEN CURRY roux and simmer the stew for 20-30 minutes. Stir the por every once in a while, remembering to get the stuf on the bottom of the pot. When the soup is done simmering, the potatoes and carrots will be tender and the chicken will be cooked all the way through. The liquid will have thickened and reduced to a delicious sauce. Serve with cooked white rice and you're set.

Once you taste this, It will become one of your favorite dishes. My brother will be glad that his favorite food will be yours too.