Mom's Easy Chicken Curry
A family-friendly curry dish that's quick, easy, and packed with flavor, perfect for a weeknight meal.
A family-friendly curry dish that's quick, easy, and packed with flavor, perfect for a weeknight meal.
- 3 boneless, skinless chicken breasts cut into strips
- 1 tsp. olive or vegetable oil for sautã©ing
- 1 yellow onion sliced & cut in half
- 2 cans diced tomatoes 14.5 oz. each
- 2 tbsp dried curry powder
- white pepper
- 1 cup plain yoghurt preferably greek, or sour cream
- 2 cups uncooked rice i like basmati best
- Carbohydrate 99.79675375 g
- Cholesterol 106.335 mg
- Fat 4.85150022014999 g
- Fiber 5.39712501335144 g
- Protein 52.611315 g
- Saturated Fat 1.52724223959831 g
- Serving Size 1 1 Serving (443g)
- Sodium 164.870647304403 mg
- Sugar 94.3996287366486 g
- Trans Fat 0.890956575161661 g
- Calories 671 calories
Step-by-step
- Prepare rice according to package directions. Start it so it will be done in about 45-50 minutes which is about when the curry will be done.
- If frozen, I like to put the chicken breasts in the fridge earlier in the day to partially defrost so they are easier to slice. Slice them at an angle about 1/2 inch thick or so, then cut the longest slices in half to make bite sized pieces.
- Slice onions into 1/2 inch rings and then cut the rings in half. Heat the oil in a large sauté pan. Separate the rings and sauté over medium heat until they begin soften and wilt. Add the chicken slices and continue to cook over medium heat tossing occasionally with wooden spoon until chicken is completely white on the outside and no raw bits show. (The inside will be cooked through while simmering).
- Measure out yoghurt (or sour cream) into larger bowl and set aside.
- Lower the heat and add a dash of white pepper and the curry to the chicken, stir to distribute the curry evenly. Add the tomatoes one can at a time, stirring to combine. Turn heat up a bit, cover and let gently simmer for about 30 minutes. This can also be done in a crock pot set to low for a few hours if you prefer.
- Just before serving, turn heat off and take a couple spoonfuls of the hot tomato/chicken mixture and add it to the yoghurt, stirring to combine. This will help to temper the yoghurt and help prevent curdling. Now slowly add the yoghurt mixture to the tomato/chicken recipe. Stir to combine and serve immediately over the rice.
- Enjoy!
Managing Dairy Stability
Adding cold dairy directly to a simmering, acidic tomato base inevitably causes protein strands to seize and curdle. Tempering the yogurt prevents this structural failure by gradually raising its temperature. Scoop two tablespoons of the hot tomato liquid into the bowl of yogurt, whisking vigorously before pouring the entire mixture back into the pan.
Coordinate Your Grain
Basmati rice requires precise water ratios and steaming time to achieve separate, fluffy grains. Begin the rice forty-five minutes before serving so the starch molecules fully hydrate and settle just as the simmering meat and sauce finish reducing.
