Tuesday, May 11, 2010

Quick Chicken Curry

Here is the recipe, as promised for those who so kindly asked. It was incredibly easy, yet yielded a very "home-cooked meal" flavor to one of the classic Indian dishes. It also is great in the fact that this recipe is comprised of things we always have in our cupboard/fridge. Michael and I loved it and are excited to make it a part of our normal dinner routine.

2 large chicken breasts
2 tablespoons vegetable oil
1 onion, thinly sliced
2 tablespoons green pepper, diced
2 garlic cloves, crushed
1 tablespoon curry powder*
1 tablespoon all purpose flour
1 3/4 cups chicken stock
1 teaspoon thyme
salt and black pepper, to taste
1 beefsteak tomato, diced
1 tablespoon lemon juice

How to:
  1. Cut the chicken breasts into bite-sized pieces. Heat the oil in a large dutch oven and brown the chicken pieces on all sides. Remove and keep warm.
  2. Add the onion, green pepper, and crushed garlic to the dutch oven and cook until soft. Add the curry powder and cook gently for 2 minutes.
  3. Add the flour, and gradually blend in the chicken stock and the seasonings (thyme, salt, black pepper).
  4. Bring to a boil, add the tomato, and replace the chicken pieces. Cover and simmer for 20-30 minutes, or until tender and cooked through.
  5. Add the lemon juice at the end and adjust the seasoning to taste. Serve over cooked rice (Basmati is preferred).

*On a side note, curry powder can be bought in different strengths - mild, medium, and hot. Use the type you prefer to suit your taste (a.k.a. how much heat you can stand).


  1. FYI, I made this... AMAZING!!!!! Tyler went ballistic! Thanks so much for posting it!

  2. You are welcome my darling friend! You two are "exotic" so, I figured you would love it! I'm glad that Tyler was so into it too. If I have his approval, then I know I'm doing well. Love you!

  3. Is this your Mexican Chicken Casserole you talked about? I can't seem to see it.