Chicken Curry
"If you add cooked cubed potatoes and vegetables towards the end of cooking, you can make this into a complete meal. I use the leftover sauce with white rice the following day. I saute the uncooked rice with a little olive oil, then add the sauce and some water and simmer in a covered pan until the liquid is absorbed."
photo by Engrossed
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 4 chicken breasts, cut into small pieces
- 4 tablespoons butter
- 2 onions, minced
- 3 garlic cloves, minced
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1 tablespoon ground ginger
- 1 tablespoon chili powder
- salt, to taste
- 1 cup hot water
- 1 cup heavy cream
- white rice
directions
- Saute chicken pieces in butter until golden brown. Remove chicken and set aside.
- In same pan, gently saute onions, garlic and all remaining condiments for 2-3 minutes, stirring constantly.
- Place chicken parts in sauce. Add hot water and heavy cream. Simmer until chicken is tender and sauce is reduced to about half the original amount.
- Serve over white rice.
Questions & Replies
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Reviews
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This is a nicely flavorful but not too hot curry (I added a bit of cayenne to the mix). I used half the amount of chicken and added potatoes and peas. As suggested by others, I used chicken broth rather than water. Just lovely. Thanks!
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With extra sugar and cream was absolutely sublime!!!
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This is the first Indian recipe I have ever tried. I like it and the yellow color was very appealing to my fussy 5 year old. She even asked for seconds. -
This was good though the flavors were a little too mild for me. I also didn't like the taste of the chicken of I used. I added sweet potatoes, eggplant, and peppers to it and like the tast of the sauce on the veggies bu I thought the chicken had a funny tastes. Though it was probably mre do to the brand I used not the recipe itself I'm only giving 4 stars. -
This was really good although it seemed more Indian style than Asian-style. I didn't change a thing and served over white rice. Thanks for sharing!
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Tweaks
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This was truly delicious! I did substitute chicken bouillon for the water and for the cream I used half-and-half with just a couple Tbs of whipping cream I had left over in the fridge. For me it came out to about 4 servings, though, rather than 6 so the fat content is a bit up there--not something I could make often, but nice for an occasional treat.
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This is a very nice mild curry. More Indian than Thai. This could easily be spiced up with cayenne or red pepper flakes. I think it would be nice vegetarian too. I made it easier by not removing the chicken and just adding the onions and spices to it. I also added some frozen green peas. I served it with spiced rice. Next time I'd probably use half the chicken and lots of mixed vegetables. I would also use broth in place of the water. Thanks for the recipe! Made for 1-2-3 hit wonders. -
This was great, and the perfect amount for DH and myself! I did make a few changes to the recipe and also some amount adjustments, I used chicken broth in place of the water, I also added in 2 teaspoons cayenne pepper, thanks for sharing Karen!...Kitten
RECIPE SUBMITTED BY
karen
United States
