Below is my usual method for making chicken curry. I'll be doing it tonight, but does anyone have any interesting changes? It's such a quick meal for when I get home from work late, but I hate to repeat it too much.
Cut up chicken into small strips. Sprinle with salt, pepper, curry powder. Brown in small amount olive oil; set aside. Add thin-sliced onion and red pepper; saute until softened. Add garlic, saute one minute. Stir chicken back in. Add dollop of curry paste, diced tomatoes, salt and pepper. Cover and simmer. After a few minutes, uncover, add squeeze of lime juice and coconut milk to taste; simmer a few minutes to reduce and thicken. At the last minute, I stir in a dollop of yogurt spread (you could do butter) to add a bit of smoothness.
I serve it over basmati with a cucumber and dill salad on the side. It's quite good - a poor imitation of my favorite Indian restaurant, but it's tasty and easy. But what can I do to change it up? I did it with beef once, and it was delicious, but it ultimately was about the same sauce.
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