Tonight’s Dinner: Chicken Curry

December 22, 2008 at 4:45 AM 3 comments

My husband has been begging me to make chicken curry for ages. I’ve tried once or twice before and failed miserably. The first time the flavor was too pungent. The second time the flavor was too bland. Tonight I tried a thirty minute recipe that was just perfect. Here’s the recipe:

  • 1 tablespoon olive oil
  • 1 onion
  • 1 tablespoon curry powder
  • pinch of salt
  • 4 garlic cloves
  • 1 tablespoon fresh ginger
  • 1/2 cup chicken stock
  • 1 pound chicken
  • 1 cup frozen peas
  • 1/2 cup plain 2% Greek yogurt

  1. Slice onions, garlic and ginger.
  2. Chop chicken into bite size pieces.
  3. Heat oil in a skillet over medium-high heat.
  4. Add onion, curry powder, and salt.
  5. Cook until onion is soft.
  6. Stir in garlic and ginger and cook another minute.
  7. Add chicken stock, chicken and peas.
  8. Cook, stirring frequently, until chicken is thoroughly cooked through.
  9. Take off heat and add yogurt.
  10. Serve over warm white rice.

Entry filed under: food, recipes. Tags: .

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3 Comments Add your own

  • 1. Marcus  |  December 22, 2008 at 3:51 PM

    Mmmmm Chicken Curry. I must make this about once a week or so, my Girlfriend loves it. Here is what I do. Sorry for the recipe format and vagueness, i just make it, have never wrote it down. I use Mae Ploy Red Curry Paste, you can pick it up any any Asian food mart and it is less than $6 for a large container. A large container has lasted me almost 4 months. The recipe found on the container is basically what I use.

    Because I am always looking to stretch my food I add potatoes to it. Yeah, Yeah, I know, on top of rice that makes a double starch but oh well, its cheap, goes a long ways and is FLAVORFUL. :)

    Here we go.

    1. Dice potatoes w/ skin (i’m lazy) into 1″ cubes, and add to water and begin to boil while you prepare the other ingredients.

    2. Bring two cans of coconut milk to a low boil then reduce heat as low as possible.

    3. Add a few table spoons of curry paste. Stir in with a wisk. You’ll have to adjust to your own taste, you can get it pretty hot with this stuff.

    4. Add diced chicken breasts to sauce and increase heat. The potatoes should be boiling now.

    5. Drain potatoes and add to sauce. The potatoes should be about 1/4 – 1/2 done, they will finish in the sauce.

    6. Cook for a few minutes then add veggies of choice. I prefer peas but my Girlfriend hates them so I just add them to mine after its done. I have also added hard boiled eggs. This is another way to add protein to it and make it go further.

    7. Cook until chicken is done and potatoes are firm but not mushy.

    Serve over warm rice. Stores great for a few days. Be careful as the spiciness increases as it sits. Enjoy.

    Reply
  • 2. One Frugal Girl  |  December 22, 2008 at 4:04 PM

    Marcus — Thanks for the detailed recipe. We will definitely try it next time!

    Reply
  • 3. Fabulously Broke  |  December 23, 2008 at 11:17 PM

    That sounds good!

    But I love coconut milk in curries.. try doing it with coconut milk instead of yoghurt :)

    Reply

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