When I went home for Thanksgiving two weeks ago, I was talking with my parents about my idea to try to cook some curry chicken. My dad went into the pantry and brought out some curry powder that he got from the local Asian market. I took some with me when I came back to my apartment and since then, have been waiting for an opportunity to use it.
It’s been for a while now that I’ve been wanting to cook something that was a little out of my comfort zone, something that I hadn’t tried to make before. I’ve had curry chicken from numerous places, but it wasn’t until now that I thought to try to make it from scratch. For my first time making it, I was more than happy with how it came out.
Makes 2 – 3 servings
~ 2 pieces of chicken breast
~ 1 large potato
~ 1/3 cup peas
~ 1/2 smaller yellow onion
~ 1/4 tsp garlic powder
~ 1/2 tsp salt
~ 2 1/2 tsp curry powder
~ 1 1/2 cup chicken broth
~ 1/2 cup milk
The first thing you need to do is prep work for your chicken and vegetables. I used some frozen peas, so putting them into a small bowl of water was prep enough for them. Take your onion, cut it in half, and slice it flat side down, so that you get nice half-rings. I would say make the cuts about a 1/2″ wide. For the potato, the cut will vary depending on how big of chunks you want in your curry chicken. I decided to go with wedges, so I first cut it into 1″ wide discs, after which I made cuts to get 8 wedges out of each disc.
To prep the chicken, cut it into small chunks (also probably around the 1″ side of things). Take a bowl and pour some flour in there, after which put some chicken pieces in to toss and coat them with flour. It might take a few rounds to get through all the chicken chunks (depending on how big of a bowl you want to use).
Take out a medium skillet, put some olive oil into the pan, and then start warming it up on medium to medium-high. We’re going to first pan-fry the outside of the chicken a little bit so that it gets a nice golden-brown color on the outside. The browning process will go by very quickly; once you’ve flipped over the chicken so that it has cooked on both sides, add in the remaining vegetables to the pot and stir around a little bit.
Add in all of your spices and stir around one more time. Let the pan cook the new seasonings into the chicken and vegetables a little bit before adding in the chicken broth and milk. Bring the mixture up to a boil before lowering the heat down to medium-low. Let it simmer on the stovetop for a good 35 – 40 minutes. If the mixture still seems like it has too much liquid, let it continue to simmer with the lid off until it reaches a consistency that you are comfortable with.
I decided to put the curry chicken over some rice, but I could have certainly eaten it by itself as well and it would have tasted just as good. The curry powder that you use will, in part, dictate the heat level of the dish. This curry powder that I had was on the more mild side, but the amount of heat would grow as I ate more of the curry chicken. It’s a hearty mixture in there, especially with the chicken and the potatoes. But the flavor combination is something different, and the smell of the kitchen is amazing while the dish is cooking.
- Next time, I want to try to bring the curry flavor to the forefront by adding an additional 1/2 teaspoon or full teaspoon of curry powder during the step that the chicken/vegetables are cooking together.
- The onions kind of faded away in the midst of all the other ingredients in the dish. Maybe try to use bigger chunks of onions?
- I’ve read on other curry recipes that people would incorporate coconut milk into their curry dishes. It sounds interesting and something worth giving a shot. It could bring a nice sweet and spicy flavor component to the dish.