Anyone who’s followed this blog for a while will know that curry powders in various forms are some of my favorite spice blends. I regularly use them to put a little depth of flavor and a hint of kick to poultry, vegetables and especially potatoes.
For me curry is a comfort food. Not because of the flavors, but because the aroma of curry powder transports me immediately back into the safest and most loving place I’ve ever known. My mother’s kitchen. If I’m feeling down, you can bet there will be a dash of curry in the recipe of the day, whether anyone but me ever realizes it or not.
Having said that; This dish stems more from an onslaught of British television than a bout of depression. It seems that the English love their Indian curries, and almost any program on BBC America mentions them every few episodes or so. It was a subtle brainwashing on their part, but after a week of gordon Ramsay’s F word and Top Gear, I was dying for chicken curry. not my Mother’s version, but the ones I kept seeing on Television.
A quick browsing for curry recipes brought me to this one, which I adapted to fit what I had on hand and the volumes I needed. The recipe was good, it was quick and above all, it was so rich that seconds were not even an option. For that matter neither was dessert. this is now most definitely on my list of go-to base recipes and I’m looking forward to making some variations on this theme.
Give it a go and tell us what you think of the recipe. We’d love to hear them!
Quick Chicken Curry
Ingredients:
- 3 boneless, skinless chicken breasts (about 1-1/2 pounds) cut in bite-sized pieces
- 1 medium onion, chopped fine
- 2 cloves garlic, minced
- 1 serrano chile, seeded and chopped fine
- 1/4 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground turmeric
- 1 tsp tomato paste
- 1 tsp curry powder
- 8 oz heavy cream
- 3 tbsp olive oil
- Cilantro leaves, for garnish (optional, but attractive)
Method:
Heat a large skillet over medium heat. Add olive oil and fry onions for about 1 minute. Add the chicken pieces and continue cooking for 5 to 6 minutes, or util chicken is entirely white on the outside.
Add garlic and chili to the pan and stir to combine. Cook, stirring often, until everything is golden brown. (About another 3 minutes.)
Add salt, turmeric, cumin and coriander. Stir well. Add tomato paste, curry powder and 8 o heavy cream. Stir well to combine all flavors.
Serve immediately over cooked rice or with naan bread.
Share and enjoy!
What I would have done differently had I thought of it at the time:
While this was an absolutely fabulous dish, it was also incredibly rich. I think the next time I make it I’m going to opt for either coconut milk or yogurt instead of the heavy cream for something a little more on the healthy side than this. Other than that, I can’t think of a whole lot I’d like to modify. It was awesome!
Links to other recipes like this:
- Chicken Curry in a Hurry, from Elise at Simply Recipes
- Chicken Curry Recipe, from RasaMalaysia.com
- Chicken Curry, from Cooking with the Single Guy
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{ 6 comments… read them below or add one }
Made this last night and it tasted great. My only change when i make it again is to use less than the full 8 oz of heavy cream; I felt like it took too much of the kick out of the dish.
Corncob,
It does lighten the spice level, but that’s perfect for my kids and my wife, who has a reaction to too much spice. it’s all a preference thing.
I would highly recommend replacing the cream with coconut milk, will be more authentic and not so calorific (also great for any dairy hating visitors!)
I agree on the coconut milk. I prefer it to heavy cream, but the recipe I based this on called for it. It was still good, but far higher in calories than coconut milk would have been
thanks for that dude! awesome idea and thoroughly interesting read. i been trying to convince my mates that we should have a proper curry night in instead of going out every week, and actually did it last week. awesome success, i tell you! i found a tasty keema and a few others from this curry recipe site, and even makde the naan myself too! who said guys cant cook!
I tried this last night and it turned out to be a wonderful recipe.. My family enjoyed it alot.. And yes, I used coconut oil for this.. Thanks guys for sharing this recipe.
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