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

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine