Friends Recipes

Chicken Curry & Rice

We LOVE curry at our house, a couple years ago I was came across this recipe in the Real Simple magazine and gave it a try with a few adaptations. We've loved it ever since, it's a staple at our house. Our 2 1/2 year-old daughter loves it too. We especially make it when the zucchini in our garden is ready. If you like curry, you won't be disappointed with this recipe! Enjoy!! -Marta

Chicken Curry
Prep. Time: 15 minutes
Total Time: 30 minutes
Serves: 4-6


2-3 boneless skinless chicken breasts

2 tablespoons curry powder

¼ teaspoon ground cinnamon

2 tablespoons olive oil

1 medium yellow onion thinly sliced

2 medium zucchini, thinly sliced

1 ½ cups low-sodium chicken broth

1 ½ cups heavy cream

1/2-1 whole jalapeno finely chopped, deskinned and deseeded (OPTIONAL for a kick)

1 ½ teaspoons kosher salt

¼ teaspoon black pepper

Cooked white rice

½ cup fresh basil leaves, torn

¼ cup almonds, roughly chopped


Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate. Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. (To add some kick, add 1/2-1 whole jalapeno, deskinned and deseeded at this point.) Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes. Divide the rice among individual bowls, top with the curry, and sprinkle with the basil and almonds. Be sure to have some french bread on hand for dipping!

Additional Tip: You can vary ingredients depending on what you have on hand. For example, you could replace the heavy cream for coconut milk and the zucchini for eggplant.

Sour Cherry Crumb Cake

Dessert: Sour Cherry Crumb Cake

Our family loves to go cherry picking every year, it's now a tradition. This was the first year that our daughter joined us where she could also help pick. I am always on the search around this time in summer for cherry recipes. This sour cherry crumb cake seemed like the perfect dessert to use up some of the 18 pounds of cherries that we picked. Enjoy! -Marta

Sour Cherry Crumb Cake
From Martha Stewart

Frozen dark sweet cherries may be substituted for fresh sour cherries.
Let frozen cherries thaw before using.

Makes 16 squares

2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
3/4 cup all-purpose flour, plus more for dish
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries

1.Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
2.Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
3.Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
4.Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.