Chicken Curry with Rice

Here is another attempt at some Indian food. I kind of improvise depending on what veggies are on hand at our house. Sometimes I use chick peas in it, sometimes I use red peppers, and you can add in coconut milk if you want instead of all the chicken stock. Surprisingly Tessa loved it this time, so we’ll have to make it again soon!

Chicken Curry

  • 1 tbs butter
  • 2 tbs flour
  • olive oil
  • 1 boneless, skinless chicken breast cut into bite size pieces
  • 1/2 large onion, or one 1 medium
  • 1/2 green pepper
  • 2 carrots
  • 2 small red potatoes
  • 1/2 cup (or more) of chicken stock
  • 2 tbs dry yellow curry spice
  • 1 tsp cardamon
  • 1/2 tsp ginger
  • 1/4 tsp cayenne (optional depending on heat level)
  • 1 tbs chutney if you have it, or I use a sweet green tomato relish
  • 1 tbs tomato paste

Heat deep skillet or pot to medium heat. Coat with olive oil and butter and toss in chicken pieces. Once those begin browning add all veggies except potatoes. I like to cut them into larger chunks, all about the same size if you can. Once the veggies start to cook down a little sprinkle it all with flour. Let the flour cook down some and then add a little chicken stock, letting it thicken up. Once that is all working add in the spices, chutney and tomato paste. If it looks dry add more chicken stock. You do want to have some sauce. Once all of that is bubbling add in the potatoes. Cover and let it cook until the potatoes are soft.

I serve this with basmati rice, or just plain white rice if you don’t have any others in the house. We usually throw in a handful of frozen peas at the end. I think I like that more than the others. This is also good with naan. I prefer to skip the grocery store one and ‘splurg’ on some good naan from our favorite indian place. Enjoy!!



10/21/2011. Indian.

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