Mom's Easy Chicken Curry
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 4
- 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
Hi there, busy moms! I'm excited to share my recipe for Mom's Easy Chicken Curry, a family-friendly dish that's perfect for a quick and flavorful weeknight meal. This curry is packed with flavor, yet it's surprisingly easy to make. Plus, it's a great way to get your kids to eat their vegetables.
The key to this recipe is using a good quality curry powder. I recommend using a Madras curry powder, which has a bit of a kick to it. But if you prefer a milder curry, you can use a milder curry powder or even a garam masala.
Once you've got your curry powder, the rest of the recipe is a breeze. Simply sauté some chicken and onions in a large skillet. Then, add the curry powder and some diced tomatoes. Bring to a simmer and cook for about 30 minutes, or until the chicken is cooked through. Serve over rice and enjoy!
Step-by-step
- Prepare rice according to package directions.
- Slice chicken breasts into 1/2 inch thick strips and 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.
- 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.
- 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!
