Curry In A Hurry? Almost To Good To Be True!

Hey! I had no idea that Curry powder was not made from something. It is actually several spices blended together.

So here is the scoop on homemade curry, just in case you don’t happen to have it on hand or you just want to show off!

HOMEMADE CURRY POWDER

  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon ground ginger

Mix together in food processor and store in an airtight container.

Really..it is that easy!!

Chicken Curry

Ingredients

  • 1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
  • Salt and freshly ground black pepper
  • 2-1/2 teaspoons curry powder, divided
  • 3 tablespoons vegetable oil, divided
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 cups low sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar
  • 1 cup frozen peas (no need to thaw)
  • 1/4 cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
  • 1/4 cup chopped fresh cilantro

Directions:

  1. Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.
  2. Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking.
  3. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes.
  4. Transfer the partially cooked chicken to a clean bowl and set aside.
  5. Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes.
  6. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.
  7. Mix chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt.
  8. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
  9. Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes.
  10. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste.

Quick tIp: Serve over rice.

Photo and recipe courtesy of Jenn at Once Apon and Chef

 

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