Chicken Curry Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips. Salt and freshly ground black pepper 1/2 teaspoons curry powder, divided 3 tablespoons vegetable oil, divided 1 medium yellow onion, finely chopped 4 garlic cloves, minced 1 tablespoon grated fresh ginger 2 cups low sodium chicken broth, best quality such as Swanson 1 tablespoon cornstarch 2 teaspoons sugar 1 cup frozen peas (no need to thaw) 1/4 cup plain low fat (2%) or whole Greek yogurt (do not use nonfat) 1/4 cup chopped fresh cilantro
|
|
Directions: |
Directions:Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder. Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside. Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more. Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes. Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Optionally: serve with rice |
|
Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Chicken curry is one of my favorite dishes. It takes a little while to cook but the taste is totally worth it. My mother makes some of the best chicken curry I've ever tried. The best one was the one I ate a few years ago on my trip in Tunisia, Africa. It was awesome. I enjoyed eating it in a beautiful restaurant and learnt about their culture. I hope someday, with a lot of practice, I can make it just the way they do in Tunisia.
|
|