Wednesday, January 30, 2013

Chicken Curry

We are big fans of curry. So many wonderful flavors and aromas in a bottle of curry powder! We have posted a number of curry-using recipes here - Turkey Curry, Thai Fried Rice, Vegetarian Curried Split Pea Soup, Curried Chicken Salad. Well, here's another one. The addition of tomato makes this one different. The tomato mellows out the curry. It's really a delicious combination and not uncommon, if you look in Indian cookbooks. It bears absolutely no resemblance to the chicken curry that you often see on menus in Chinese restaurants. This is much, much better.

Chicken Curry
(serves 4-6, costs $9.20)

3 Tablespoons vegetable oil
1 ½ pounds boneless, skinless chicken breasts or chicken thighs
1 large clove of garlic, minced
1 medium onion, sliced
2 sweet bell peppers (same color, different colors - use what you like), seeded and sliced
1 Tablespoon curry powder
1 14.5 ounce can diced tomatoes, undrained (see Note)
3 Tablespoons milk or heavy cream
¾ teaspoon salt
¼ teaspoon black pepper
juice of ½ lemon

Heat 2 Tablespoons vegetable oil in a skillet with a cover over medium-high heat. Brown chicken on both sides, about 5 minutes per side. Remove from the pan. The chicken won't be completely done; it will finish cooking in the sauce. Cut the chicken into 1" cubes and place it and any juices in a bowl. Set aside.

Add the remaining 1 Tablespoon oil to the skillet. Add the garlic, onion, bell peppers, and curry powder. Stir to combine and cook over medium heat for 5 minutes until the onions and peppers are just starting to soften. Add the reserved chicken and its juices, tomatoes, milk, salt, and pepper. Stir and bring to a boil. Reduce the heat to low, cover, and cook until the chicken is completely cooked, about 15 minutes. If all the liquid cooks off, add ¼ cup of water. Stir in lemon juice and add additional salt, if needed.

Note: 14.5 oz. seems to be the current standard for cans of diced tomatoes. If you can't find that size, anything from 14 to 16 oz. is just fine. I have lots of old recipes that call for 16 oz. cans so apparently cans have been shrinking over the last 30 years.

No comments:

Post a Comment