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Chicken Curry - Delicious & Easy Recipe

   
 

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     Chicken Curry - Delicious & Easy

Category   Entrees - Maindishes
Sub Category   None
Preptime   30 minutes

Ingredients
chicken - 1-1.25 pounds skinless breasts cut in to 1/4 inch strips
curry powder - 2 1/2 tsp divided
olive oil - 3 tbl divided
onion - 1 medium yellow finely chopped
garlic - 4 cloves minced
ginger - 1 tble freshly grated
chicken broth - 2 cups
cornstarch - 1 tble or Arrow Root
sugar - 2 tsp
 
peas - 1 cup frozen
yogurt - 1/4 cup plain or Greek
cilantro - 1/4 cup finely chopped
Pepper & Salt

Instructions
Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder. Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more. Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.


Originally Submitted
6/8/2015





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