When we were dating, I lived on 27th Street and Yossi lived in Brooklyn Heights, in a large, sun-filled studio apartment with a bar where we ate and a tiny, tiny kitchen. It was probably a closet that was converted into a kitchen. The first dish I made Yossi, in that teeny space, was curried chicken, and I remember sitting at that bar, on the bar stools. I ate. Yossi moaned with delight at the taste of this dish. It is now one of Sam’s favorites and I would call it a Siegel-Ringler classic – so, enjoy!
Ingredients
½ cup white flour
Kosher salt and pepper to taste
2 boneless, skinless chicken breasts, cut into 1” cubes
2 tablespoons vegetable oil
½ cup orange juice
½ cup chicken stock
2 tablespoons sugar
1 tablespoon curry powder
¼ cup golden raisins
1 green apple, peeled and cubed
Fresh cilantro, chopped
2 cups cooked rice
Preparation
- Combine flour, salt and pepper in a Ziploc bag. Add chicken pieces to bag and shake, until all pieces are covered in flour.
- Heat oil in a 10-inch frying pan over high heat. Sauté chicken in pan until golden on all sides.
- Add all the remaining ingredients, except for cilantro and rice. Bring to gentle boil. Cook together for 15 minutes. Sprinkle cilantro on top. Serve over hot rice.
Yield: 2
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