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PADDLING GOURMET BY VINCE PAQUOT Chicken Apricot Curry
ONE OF MY BEST INSTRUCTORS in culinary school barely spoke. He called out his instructions in emphatic, monosyllabic com- mands at pertinent stages in the lesson. Look. Listen. Smell. Taste. Feel. Finally he would say, “Now you see,” by which time we students would nod exuberantly. Gérard’s lessons are still vivid in my memory 10 years later. His secret? It is far easier to recall a smell, texture or taste than it is to remember a list of ingredients or written instructions. Curry is a perfect example of a dish that can’t be pegged by one recipe.
Prepared by four billion people across Asia from the Middle East to Polynesia, curry directly translated means side dish, sauce or sauce and vegetables. Imagine the variety of four billion interpretations of sauce and vegetables! Try this satisfying, fruity Indian curry on your next adventure. Remem- ber to follow your senses and get creative. Serves two hungry paddlers.
CHICKEN APRICOT CURRY
1 medium onion 1 tbsp olive oil 3 tbsp flour 1 tbsp curry powder 1 cup water
2 tbsp chicken or vegetable bouillon
3 tbsp currants or raisins
3 tbsp apricot jam 2 apples cut and peeled
1 large chicken breast, precooked and diced; or equivalent packaged, precooked chicken or soy strips
1 cup matchstick carrots 1 cup basmati rice
Rice Put the rice into a small pot and add water until the waterline reaches the first knuckle on your finger when you are touching the top of the rice. Cover and bring to a boil over medium heat. Once the vapour smells like rice, set aside and begin cooking the curry. Try this at home before your trip. Remember, you’re smelling for a strong rice odour in the vapour, not a burnt rice smell in smoke!
Curry Sauté diced onion in a pot until translucent. Sprinkle flour over onions and mix thoroughly so the flour forms a paste with the oil in the pan. Add the curry powder and mix. Ten add water and bouillon and mix well. Bring to a boil to thicken. Add remaining ingredients and simmer until heated thoroughly.
VINCE PAQUOT is a chef and kayak guide based in Palmer Rapids, Ontario.
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PHOTO: RICK MATTHEWS
PHOTO: VIRGINIA MARSHALL
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