I had a pound of frozen chicken breast in the freezer, which I am trying to empty prior to our move to Oregon. Plus I had a hankering for some curry. I looked in our spice cabinet and saw our curry powder was purchased in 2015; time to buy some fresh. Yes, I know in India there is no such thing as curry powder, everyone makes their own curries with a combination of spices, but when you don’t cook Indian food very often, curry powder works fine. While I was at the store I got some red potatoes and some green beans.
Back home, I blanched the potatoes and green beans in some salted water, that way I could control the doneness of the vegetables separately from the curry. I also thought that it would be good to marinate the chicken in a bit of curry powder, salt, white pepper and oil for a while.
Once I was ready, I pretty much followed the recipe below:
| Author: Jim Kirkley
Quick and easy curry. Serves: 4 |
Chicken Curry |
INGREDIENTS
1 pound, chicken breast – cut in 1″ cubes
2 medium, onions – coarsely chopped
5 cloves, garlic – sliced
1 1/2 tablespoons, curry powder – divided
12 ounces, chicken broth (1 can)
2 tablespoons, tomato sauce
1 tablespoon, dry sherry
2 tablespoons, corn starch
canola oil or peanut oil
salt – to taste
white pepper – to taste
3 small, red potatoes – cut in 1″ cubes
12 green beans – cut in 2-inch pieces
METHOD
- Over medium high heat, saute onion in a bit of oil for 2 minutes, add garlic and saute for 30 seconds. Do not let garlic get brown.
- Add 1/2 of the curry powder, cook for 2 minutes. Add a bit more oil. Add chicken and cook for 5 minutes.
- Mix remaining curry powder, chicken broth, tomato sauce, dry sherry, corn starch, salt and white pepper in a container. Pour off any remaining grease in pan being sure to retain all the good brown bits. Pour sauce over chicken. Add potatoes and green beans and simmer for 20 minutes. Test potatoes for doneness. Correct the seasoning.
- Serve over Basmati rice
This chicken curry sounds awesome!