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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Curry Recipe

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This recipe for Chicken Curry is from Malloch Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. all-purpose flour
4 boneless, skinless chicken halves (6 oz. each)
1 T. plus 2 tsp. olive oil
1 medium onion, finely chopped (3/4 cup)
2 garlic cloves, minced
2 tsp. medium to hot curry powder
Coarse salt
3/4 pound small red potatoes, cut into 1/2- inch chunks
1 can (14.5 oz.) diced tomatoes (preferably zesty flavored), with juice
Directions:
Directions:
Place the flour on a plate. Dredge the chicken in the flour, shaking off the excess. In a large nonstick skillet, heat the 1 T. oil over medium heat. Add the chicken, and cook until golden brown, about 3 minutes per side. Transfer the chicken to a bowl; set aside.

Heat the remaining 2 tsp. oil in the same skillet; cook the onion and garlic, stirring frequently, until the onion is softened, about 5 minutes. Stir in the curry powder and 3/4 tsp. salt; cook for 1 minute more.

Add the potatoes and 1 cup water; bring to a boil. Reduce the heat to a simmer; cover, and cook until the potatoes are just tender but still offer slight resistance when pierced with the tip of a paring knife, about 7 minutes. Stir in the tomatoes and 1/4 cup water.

Return the chicken to the skillet along with any accumulated juices in the bowl; simmer, covered, until the chicken is cooked through, 12-15 minutes. Serve hot, with desired accompaniments on the side.
Personal Notes:
Personal Notes:
Suggested accompaniments:
Rice
Plain yogurt
Raisins
Toasted almonds
Store-bought mango chutney

 

 

 

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