Tuesday, January 17, 2012

Chicken Curry

I have had Indian food on my mind for a while, so I decided to make some chicken curry tonight for dinner.  I found a basic recipe at allrecipes.com for Easy Chicken Curry.  I wanted to add some carrots and cauliflower to the mix, but we didn't have any cauliflower, so I just added a couple carrots, finely chopped, when I added the onion.  The recipe came together very simply.  I probably added about a cup and a half of water total to the onions and carrots.  The recipe didn't call for any-I wonder if it was omitted?  I can't imagine cooking this recipe without it.

My hubby had picked up some basmati rice at the store when he saw I was getting curry powder.  I'm so glad he did!  It really makes a difference with the final product.

Here are the veggies cooking up:
And the after I added the chicken...
And here is my portion ready to eat.  (I tried to get more veggies than chicken so it would be a little more low-cal).
Taste-wise, I felt like it was lacking something.  My hubby suggested red onion.  Maybe if there is a next time, I'll choose a different recipe with a bit more ingredients to keep it interesting.

Unfortunately, this didn't get my Indian craving to disappear.  I would still love to have some naan, tandoori chicken, and some masala.  Maybe we will have a chance to eat out at an Indian restaurant soon.  Here is the recipe I followed from allrecipes.com:


  • 6 skinless, boneless chicken breast halves - cut into strips
  • 1/4 cup olive oil
  • 2 large onions, diced
  • 1/3 cup curry powder, or to taste


  1. Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
  2. Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

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