thegingerchef

Recipes from My Kitchen

Chicken Curry – In a Hurry!!

So, this is one of my favorite recipes – it’s so incredibly easy, you make it in one pot, and it’s ready very quickly.  Perfect for a late dinner!

A couple of years ago, Glenville State College was giving away cookbooks at the Folk Festival (they had an excess, and, well, I never turn down a free cookbook!!) and I have found so many good things in this book that I highly recommend it.

The best part of the book is that it’s a minimalist cookbook – it’s great for beginner’s (or those who think they can’t), and every recipe comes with a really good explanation of ingredients, method, or variations.  Tonight’s dish was Chicken Curry in a Hurry (yes, really :)) – and the recipe is true to its name.  I photographed as many steps as I could, but it cooks so quickly I had to photo-snap fast!

There are only a few (major) ingredients:  Chicken, Curry Powder, Onion (half), Sour Cream.  I also used EVOO, salt, pepper, and fresh parsley (only because I had it – but admittedly, it added a little zing to every bite!!).

Step one: heat some olive oil in a pan. While that’s heating, chop the onion.  I only had 1/2 of an onion, and that was plenty.  Add the onion to the hot pan, along with some salt and pepper.  After it cooks a couple of minutes, sprinkle on some curry powder and cook for ~3-5 minutes.

Step two: as the onion is cooking, chop up the chicken, any size you’d like.  Sprinkle with salt, pepper, and more curry powder.

Step three:  push the onion to one side of the pan, and add the chicken in one flat layer to the other side.  Unless you’re like me and made wayyyy too much chicken for my small little pan and had to do this in separate steps.

Step four: after the chicken is mostly cooked, remove and put in a separate bowl.  Stir in about 1 C (give or take) Sour Cream with the onions in the hot pan.  It will form a sort of slurry.  Add the chicken back in and cook for a few more minutes.  (yes, I know the photo is dark – I think my camera is on the wrong setting, because my phone takes way better pictures; I’ll work on it!!)

Step five: serve over rice with fresh parsley (it really added more than I thought it would!).  This is one of those recipes that I just love – and it’s why I love cooking better than baking.  I am definitely not an exact chef, and my measurements are usually off; thankfully everything is “add to taste.”  Hope you enjoy!!

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