chicken curry

February 7, 2012

makes 2-4 servings       prep time: 10 minutes       cook time: 25 minutes        total time: 35 minutes

1 lb chicken breasts, boneless, skinless, cut into chunks about 1.5 inches
2 potatoes, peeled, chopped into chunks
1 onion, peeled and chopped
3 carrots, peeled and chopped
2 T oil
2 T curry paste (traditional Indian yellow curry paste is best)
1 c chicken broth
1 tsp sugar
1/2 tsp salt or to taste
freshly ground black pepper to taste
ground coriander, optional
cauliflower, optional


  1. heat a wok or deep-sided frying pan over medium-high heat.
  2. add 2 tablespoons oil to the heated wok. when the oil is hot, add the onion.
  3. stir-fry until the onion is softened and translucent.
  4. add the chicken and stir for about 5 minutes until chicken is browned.
  5. add the curry paste so chicken and onions are coated.
  6. add the carrots and potatoes. stir for a minute and add the chicken broth, sugar, salt, and pepper.
  7. cover and simmer over low heat for about 30 minutes, making sure the potatoes are cooked.
  8. taste the curried chicken and adjust the seasoning if desired. sprinkle the ground coriander over the top.


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