Curry for hot weather supper

This swampy summer climate (102° heat equivalency at this moment) makes me want to eat salt and spices. A curry sounded perfect for tonight, along with a perfectly ripened and chilled cantaloupe. I may even drop an ice cube in my glass of Merlot!

The recipe is the best one I’ve found so far in Better Homes and Gardens Special Interest “No-Diet Recipes — Under 350 Calories Low Calorie Feel Good!” (BH&G publications, 2015, $9.99).

Not only does it make a tasty, lean (237 calories each) 4 servings, it’s also speedy which means you won’t heat up your kitchen.

Curried chicken with cabbage, apple and onion

1 teaspoon curry powder (or more if you like)

1/4 teaspoon salt

1/4 teaspoon black pepper

1 to 1-1/4 pounds skinless, boneless chicken breast pieces

2 teaspoons olive oil

2 teaspoons butter

1 medium onion, chopped

3 cups shredded cabbage

2 red-skin cooking apples, cored and thinly sliced

1/2 cup apple juice

In custard cup combine 1/2 teaspoon curry, salt and pepper. Rub mixture evenly into chicken with your fingers.

In large nonstick skillet heat oil over medium-high heat. Add chicken. Cook for 8 to 10 minutes or just until chicken is no longer pink (165°). I kept turning chicken because otherwise the good brown outside would stick to pan. Transfer chicken to another dish and cover.

Melt butter in hot skillet. Add onion. Cook until onion is tender, stirring occasionally. Stir in cabbage, apples and juice. Sprinkle with remaining 1/2 teaspoon curry power. Cook for 3 to 5 minutes or until apples and vegetables are tender, stirring now and then.

Slice chicken into 4 portions and lay on top of fruit-vegetable mixture on plates.