Weeknight Chicken Curry

Chicken Curry

Many of you may know that, though I reside in West Virginia, half of my heart lives in Peru, Indiana with my step-daughter and grand children.  This past weekend Studhubs went up to see them while I stayed home to take care of Momma Pogue.  It is on weekends like this that I REALLY get adventurous in the kitchen.  There is no one to think about, but me (Momma Pogue has a special diet) and I can branch out a try new things.  This past weekend I decided to go Indian with a DELIGHTFUL week night Chicken Curry.  Though not traditional, it was really good and so easy to make!  I can't wait to show you how I did it!

Let's get started!

Chicken Curry:
*Prep Time:  10 min.  *Cook Time:  30 min.  *Difficulty:  Easy  *Servings:  4-6

Ingredients:


  • 2 Boneless Skinless Chicken Breasts
  • 2 c. Plain Greek Yogurt
  • 1/2 c. Honey
  • 1 Onion, diced
  • 1 Red Bell Pepper, diced
  • 4-6 Cloves of Garlic, minced
  • 1 in knob of Fresh Ginger, grated
  • 2-3 tbsp. Oil
  • 1 tbsp. Corn Starch
  • 1 tbsp. Yellow Curry Powder
  • 1 tsp. Turmeric
  • 1 tsp. Cumin
  • 1 tsp. Chili Powder
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • Chopped Cilantro and Green Onion to garnish
  • Lime Wedges


To begin, place a heavy bottom pot or skillet over medium/high heat, and allow to get hot.


While the pot is heating, chop the pepper, garlic, and onion.


To the hot pot add the oil.


Next add the pepper and onion.
Allow the vegetables to cook until they become tender.


Now add the garlic and allow it to cook until you smell it coming from the pan.


Cut the chicken into bite-sized pieces and trim off any "unsavory bits".


Add the chicken to the pan and allow it to brown, 3-4 min.


While the chicken is browning add the salt,


Pepper,


And grated ginger to the pot and give it a stir.


Once the chicken has browned, add the yogurt.
I know traditionally you would use coconut milk here, but I am not a fan.  However, you most certainly COULD use that substitution here.


To the yogurt add the honey,


Now you can add the curry powder.


Turmeric,


 Corn starch,


Cumin,


And chili powder and stir everything together until it is smooth.


Cover the pot and simmer for 20 minutes, stirring occasionally.
You may have to lower the heat if you notice that the sauce is starting to burn.
Be sure to taste for seasoning.

Chicken Curry

While the curry is cooking, whip up a little white rice and there you have it!

A delicious, savory, slightly spicy and sweet, weeknight Chicken Curry that is sure to impress! Usually I serve this with chopped cilantro and green onions, as well as a few lime wedges. I know you are going to love it, so get in the kitchen tonight, make it for dinner and let me know what you think!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Chicken Curry:

*Prep Time:  10 min.  *Cook Time:  30 min.  *Difficulty:  Easy  *Servings:  4-6

PRINTABLE RECIPE

Ingredients:
  • 2 Boneless Skinless Chicken Breasts
  • 2 c. Plain Greek Yogurt
  • 1/2 c. Honey
  • 1 Onion, diced
  • 1 Red Bell Pepper, diced
  • 4-6 Cloves of Garlic, minced
  • 1 in knob of Fresh Ginger, grated
  • 2-3 tbsp. Oil
  • 1 tbsp. Corn Starch
  • 1 tbsp. Yellow Curry Powder
  • 1 tsp. Turmeric
  • 1 tsp. Cumin
  • 1 tsp. Chili Powder
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • Chopped Cilantro and Green Onion to garnish
  • Lime Wedges
Directions:
  1. To begin, place a heavy bottom pot or skillet over medium/high heat, and allow to get hot. 
  2. While the pot is heating, chop the pepper, garlic, and onion.
  3. To the hot pot add the oil. 
  4. Next add the pepper and onion.
    Allow the vegetables to cook until they become tender. 
  5. Now add the garlic and allow it to cook until you smell it coming from the pan. 
  6. Cut the chicken into bite-sized pieces and trim off any "unsavory bits".
  7. Add the chicken to the pan and allow it to brown, 3-4 min.
  8. While the chicken is browning add the salt, pepper, and ginger. 
  9. Once the chicken has browned, add the yogurt.
    I know traditionally you would use coconut milk here, but I am not a fan.  However, you most certainly COULD use that substitution here. 
  10. To the yogurt add the honey, curry powder, turmeric, corn starch, cumin, and chili powder.
  11. Stir everything together until smooth. 
  12. Cover the pot and simmer for 20 minutes, stirring occasionally.
    You may have to lower the heat if you notice that the sauce is starting to burn.
    Be sure to taste for seasoning.
  13. Garnish with chopped cilantro, green onions, and lime wedges.
  14. Serve and Enjoy!

4 comments

  1. Dave from near TorontoOctober 18, 2015 at 5:33 PM

    I made this recipe again for dinner tonight. My favourite of all your recipes. A true 'go to' entree. Thanks for posting!

    ReplyDelete
    Replies
    1. Thank you Dave! I really appreciate that! Thanks so much for being a loyal reader!

      Delete
  2. This looks delicious. I need to be more adventurous and cook with curry sometime. Love your photography

    ReplyDelete
    Replies
    1. It really isn't as hard as you may think! Definitely give it a try! :)

      Delete

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