Friday, September 23, 2011

My Indian Chicken Curry

Category: Chicken
Difficulty Rating: Medium

Category: Chicken
Difficulty: Medium
Healthy if you don't have it over rice (quinoa is fine) and don't use milk

Making curry is sort of like making chili--you can either make it a huge production or you can make a simple everyday version that tastes wonderful and is easy to make. Originally a Weight Watchers recipe, I used to make this light curry about once a month. It's quick, easy, delish. Common Sense Tip: I always have the ingredients--curry powder and Major Grey's chutney on hand.

Note: You can make this with fresh shrimp also.


1/4 C minced onion
1/4 C sliced apple (optional, but highly recommended)
1/4 C butter (or use Coconut oil if you like)
2 t curry powder
1 T flour or corn starch or arrowroot mixed with 2 T water
1/2 t sugar (optional)
pepper and salt to taste
1/2 C chicken broth
1 C milk (or use almond or coconut milk)
1 lb cooked chicken ( use a cooked rotisserie chicken to make this recipe easier)
3 C cooked rice or quinoa
Optional Condiments: 2 sliced bananas, peanuts, Major Grey's chutney, raisins, coconut and/or chopped bacon

Note: As long as you have Major Grey's chutney, or another good chutney (mango?), you don't need all the rest of the condiments. But it's really yummy if you do!

In a large pot, saute onions and apple in butter. Stir in flour, curry powder, salt, sugar and ginger. Add chicken broth and milk. Cook until thickened. Stirring constantly, add broth if too thick; add chicken which has been torn into bite-size pieces. To serve, place large spoonful of rice on plate, then chicken mixture. Layer on whatever condiments you have available on top of the mound, ending with shredded coconut if you have it. If you are serving your family, you can pass the condiments in bowls after serving them the curry on rice. Slightly exotic and fun!

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