Chicken Curry

Chicken Curry

I love curry – I love the way the flavors meld together and create a comforting spicy stew that you eat with rice.  I also love how simple it is to make a delicious flavorful dish that is easy enough to make after you have been at work all day.  Like many of the dinners I make, you can use what you have in the refrigerator, and it will taste great.  I found this recipe in Cooking Light by Danielle Stephenson.  Because I didn’t have sweet potatoes in the house, I used russet potatoes instead – it was delicious.  If you like a curry with some serious kick, use the Fire Roasted Tomatoes with Green Chiles from Trader Joes.  Using just a can of regular diced tomatoes will give you a milder curry.

Ingredients

  • 2 tsp curry powder
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground red pepper
  • 1 bay leaf
  • 1 1/2 tsp olive oil
  • 1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 1/2 vertically sliced onion
  • 1 1/2 tsp minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 (14 oz) can fat-free, less-sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 cups (1/2 inch) cubed peeled potato
  • 3/4 cup canned chickpeas, rinsed and drained
  • 1/2 cup frozen green peas
  • 1 T fresh lemon juice

Preparation

Combine curry powder, coriander, turmeric, salt, black pepper, red-pepper, and bay leaf in a small bowl.

Heat oil in a large Dutch oven over medium-high heat.  Add chicken to pan; saute 5 minutes or until browned, stirring occasionally.  Remove chicken from pan.  Reduce heat to medium.  Add onion to pan; cook 10 minutes or until tender, stirring frequently.  Increase heat to medium-high; return chicken to pan.  Cook 1 minute, stirring occasionally.  Stir in ginger and garlic; cook 1 minute, stirring constantly.  Add curry powder mixture; cook 2 minutes, stirring constantly.  Add broth and tomatoes; bring to a boil.  Cover, reduce heat, and simmer 1 hour.  Stir in potatoes and chickpeas.  Cook, uncovered, 30 minutes.  Add peas; cook 5 minutes or until thoroughly heated.  Remove from heat; stir in lemon juice.  Discard bay leaf.  Serves 7.

For a printer-friendly version of this recipe, click here: Chicken Curry

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2 thoughts on “Chicken Curry

  1. Hi, my name is Grace and I’m a journalist for a student-run magazine at the University of California, Berkeley. We are doing a piece on healthy eating and your picture of Cranberry Almond Granola fit perfectly with one of our segments. I would like to know your statement on photo usage, and if it’ll be okay for us to use the image. Your website will be credited. Thank you for your time.
    Cheers,
    Grace

  2. I made the Chicken Curry this weekend and loved it!!! It’s good the next day too.
    I had a little too much liquid at the end so thickened it with a little roux, which did the trick!
    I also used sweet potatoes and liked the hint of sweet with all of the other flavors!
    A definate add to my repitoire!

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