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Sunday, October 25, 2009

Chicken Curry

This recipe comes to me from my good friend, former roommate, and duet partner Jill. Another great rice recipe, you can spice this up or keep it really nice and mellow.

For this recipe, you will need:

- 1-4 Chicken breasts, cut into small stir-fry portions
- 3/4 c butter; 3 Tbsp butter
- 1 qt chicken broth
- 1 clove garlic or 1-2 Tbsp garlic powder
- 1 c onion chopped
- 1-2 Tbsp curry powder
- 1/8-1/4 c cornstarch
- 1/4 tsp ground cardamom
- 1 tsp ginger
- 1 tsp salt
- 1/4 tsp pepper

Sautee meat in ~3/4 c butter (use less butter for less meat). Saute garlic, onion, and curry powder in 3 T butter. Remove from heat and add cornstarch, cardamom, ginger, salt, and pepper. Stir in chicken broth, bring to a boil, and cook slowly for 10-20 mins, reducing heat and stirring as needed. Add meat at any time. Serve over rice or couscous.

Notes: If time is short, use the pre-cut chicken breast tenderloins found in the poultry section. I did this and found that I needed less than 1/2 c butter for sauteeing. Add more cardamom, curry, and pepper to kick up spiciness. Modify amounts of onion, garlic, etc. as necessary for tastes.

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