Accidental Apricot Chicken Curry

Take 3-4 boneless skinless chicken thighs and arrange in bottom of a large sauce pan. Add 1/4 to 1/2 cup pomegranate juice, a splash of apple cider vinegar, and about six sprays of garlic juice. Set heat to 5.5 (medium high). Cook for 5-10 minutes, then then turn chicken pieces over and cook for 5-10 minutes longer. Cut apart in pot and add the liquid from one 15 oz can of apricots. Cook 5-10 minutes longer and add apricots and 1/2 lb frozen broccoli cuts. Cook 15 minutes, then add 1 tbsp basil, 1 tbsp kosher salt, 1.5 tsp ground ginger, and 1.5 tsp ground turmeric. Stir together, cook for 15 minutes. Stir in 2 cups of water, cook for 15 minutes more. Remove from heat. Add 2 cups mashed potato flakes, 1/2 cup water, and 1/2 cup vanilla soy milk. Stir together and serve.

This turned out very interesting; my wife described it as looking and tasting a bit like a mild curry, and indeed it was delicious. When I looked up curry, I discovered... I had indeed MADE curry! The main ingredients in most South Asian curry powders are turmeric, cumin, and coriander. Curry spices vary regionally, with Britain and Jamaica both devising their own blends with regional spies. So what I wound up with here was a nice, mild, tangy curry. Accidentally!