Simply perfect curry

Transforming "leftovers" into a work of art

The first time I had this chicken curry was during a visit to an artist's home on Cape Cod.

I was invited to dinner. "We're just having leftovers," Beverley said.

"Leftovers" is not what one might expect from the looks of that gorgeous, contemporary Cape Cod home! Beverley designed the house and her husband built it. It was surrounded by a moat, with wooden planks leading to the front door. Entering the house, a sculpture stood directly in the foyer. To the right, a narrow gallery with artwork was illuminated against white walls. Beyond the sculpture was a huge cathedral-ceiling living room, simple in design, with rough-hewn woodwork. Looking up to the second story on the right side of the living room, a long corridor led to Beverley's studio. And straight ahead, all along the front of the house, were huge floor to ceiling windows. A small, practical kitchen was tucked away on the right side.

We stood in that kitchen, drinking wine and talking, while I watched Beverley's husband make chicken curry.

Here I was, in my early 20's, feeling like a little kid in the company of these two amazingly talented people in their incredible home. The meal was delicious, and I told them so.

"This is not what I would call leftovers," I said.

Chicken Curry

3 cups cooked chicken or turkey

1 large onion, sliced

2 teaspoons curry powder (more or less to taste)

2 TB oil

2 cloves garlic, finely chopped

2 14 oz. cans diced tomatoes (if you prefer, sliced fresh tomatoes or canned plum tomatoes squished with a fork will make a saucier curry)

A handful of raisins steeped in hot water for a few minutes until they’re plumped (optional)

Salt & freshly ground pepper to taste

In a large skillet, heat oil and add onions. Cook onions and garlic over medium-high heat until wilted. Stir in curry and allow to cook for several minutes until the oil begins to separate from the spices. Add chicken and diced tomatoes. Drain raisins and add them at this time. Let cook for 10-15 minutes over medium-low heat. Add salt & pepper to taste.  (Amounts of ingredients can be varied to suit your taste.)

Serve with rice or couscous.

This dish is nice when paired with a light white wine that has a little sweetness to it. Some suggestions - a chenin blanc, a sauvignon blanc with a little semillon in it, or a light Italian white that's not too dry. 

I happened to pick up this wine the other day that caught my eye.

This blend has the minerality which I like, with a nice soft finish of pineapple and pear flavors. I didn't buy it to go with anything in particular. But, I had it on hand and found that it complemented the sweetness of the tomatoes in the dish.

I hope you give this easy recipe a try and let me know what you think and what you drink!