When Josh and I were dating, he took me to Shanghai so I could meet his dad and his dad’s wife before we got engaged. Besides being an incredible trip full of amazing food (and Josh secretly telling them the first day that he had bought a ring and was going to propose soon. NO PRESSURE), one of the best thing’s to come out of the trip was his Malaysian stepmother sending us home with two bags of her favorite curry powder, Baba’s Meat Curry.
One of the first things I used it for for was a heavily altered version of the Pioneer Woman’s Easy Mulligatawny, which is I’m sure itself a very bastardized version of the original. I am in no way claiming that this is an authentic recipe, but only stating that for 6 years now, this has been one of Josh’s favorite meals on earth.
My main advice would be to make sure you love the curry powder you use, because it really is the star player.
- 2 whole boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper
- 4 Tbsp unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- ¼ cup flour
- 1 heaping Tbsp curry powder
- 32 ounces chicken broth
- 1 can full fat coconut milk
- 1 Granny Smith apple, peeled and diced
- 3/4 cup uncooked rice (basmati or jasmine both work great)
Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat in a large, heavy bottomed pot. Add chicken and cook, stirring occasionally, until golden (don’t worry about it cooking through, since it will go back in later in the cooking process). Remove chicken to a plate and set aside.
In the same pot, add the remaining butter and reduce heat to medium. Add diced onion and garlic and stir to cook until the onions soften and start to brown.
Sprinkle flour over onions and stir to coat. Add the curry powder and cook the mixture over medium heat for one minute, stirring constantly.
Stir in the chicken broth and cook for five minutes. Add the coconut milk, some salt and pepper, and cook for another five minutes, stirring occasionally.
Add the rice and stir well. Cook for about five minutes, stirring often to keep the rice from sticking to the bottom.
Add the chicken and diced apple and cook for another 10 to 15 minutes, stirring often, until rice is done. Turn off the heat and allow to stand 5 or 10 minutes before serving.