It was time to break happy engagement news to the family of my future groom, and they celebrated in style! My new fiancé Travis and I headed over to his parents house on Sunday and were greeted with the many happy faces of his extended family. Not only was there lots of wishes for a happy future to go around, there was lots of Meditrina to start things off.
When we settled down to the delicious feast my future in-laws prepared, we were treated to a wonderful starter, Spinich Salad with Red Apples, Candied Walnuts and Jalepeno Jelly Vinaigrette. The main course was one of my favorite dishes - Apple Curry Chicken, paired with Evolution (although I won't disclose just how many bottles we all went through!). Finally, for a sweet change of taste, we indulged with Oregon Berry Cobbler and Vanilla Bean Ice Cream.
All in all, it was a great evening and a fun (and tasty) was to celebrate with our family. Cheers!
Chicken with Apple Curry (courtesy of Epicurious.com)
Ingredients
2 tbsp vegetable oil
3 tbsp salted butter
6 large boneless skinless chicken breasts, cut into pieces
2 ribs of celery, chopped fine
1 large onion, chopped fine
2 garlic cloves, minced
2 Granny Smith apples, cored and chopped
1 red bell pepper, chopped
1 tbsp curry powder
1/2 tsp cinnamon
1/2 tsp ground cumin
2 tbsp all-purpose flour
2 cups chicken broth
finely chopped fresh parsley leaves for garnish
steamed jasmine rice (as an accompaniment)
1. In a large pan, heat oil and 1 tbsp butter over medium high heat until foam subsides. In it, brown chicken (patted dry and seasoned with salt) and transfer to a plate.
2. Add the remaining 2 tbsp butter to the pan and in it cook the celery, onion, and garlic over medium low heat, sitrring occasionally, until vegetables are softened. Add the apples and cook the mixture, stirring occasionally, for 5 min.
3. Add bell peppers, curry powder, cinnamon, and cumin and cook the mixture, stirring, for 1 min. Stir in the flour and cook mixture of medium heat, stirring, for 3 minutes.
4. Add broth and chicken and bring the liquid to a boil, and cook the chicken mixture, covered, at a simmer for 15-20 min or until chicken is cooked through and tender.
5. Transfer chicken with a slotted spoon to a serving plate. Boil the vegetable mixture, stirring, for 3-5 min or until it has thickened slightly, and season with salt and pepper as desired. Pour the sauce over the chicken and top it with parsely. Serve with steamed jasmine rice.
