Chicken Curry

Submitted by Danine

"This recipe is different from typical chicken curry recipes-it doesn't use any yogurt or tomatoes-simply spices, adopted from a Pakistan fried...delicious."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 2

ingredients

• 0.5 (14 1/2 ounce) can chicken broth
• 4 boneless skinless chicken breasts, cut into cubes
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 2 -4 tablespoons curry powder
• 1⁄2 teaspoon crushed red pepper flakes
• 1 tablespoon minced garlic clove
• 1⁄4 cup diced white onions or 1/4 cup yellow onion
• 1⁄4 cup diced green pepper
• 4 -5 tablespoons oil

directions

1. In large skillet, heat oil over medium-high heat.
2. brown all spices, onion and green pepper in oil.
3. add chicken to spice/oil mixture.
4. lightly brown chicken.
5. add chicken broth
6. cover pan for approximately 20 minutes (or until broth is absorbed).
7. serve warm with flour tortillas or rice.

Reviews

[Brian J.]

This was very good. I made my own curry powder so I dunno if that changed anything. I halved it and was a bit worried the chicken would turn out dry, but it came out perfect. I'm making it again right now, but I'm adding potatoes and 'maybe' a tomato. Just because I have them though! This recipe is fine as is.

 

[PaulaG]

The recipe calls for 4 boneless skinless chicken breasts. I used 2 and increased the amount of onions to 1/2 cup. This made a very spicy curry dish to serve on top of brown rice. Made for *PAC Spring 2008*

 

[collector]

I made this and really enjoyed the mingling of flavors!!