We’ve been really in the mood for ethnic dishes lately. Last week we posted latkes, on Tuesday we posted a somewhat authentic Brazilian black beans and rice recipe. Today we have for you a somewhat authentic curry chicken and rice recipe!
Okay so we aren’t experts with curry, we basically found a jar of curry spice at Trader Joe’s and thought, “What the hey, we can do this!” And if we can do it, so can you! You pretty much have all of the basics down by now, you know how to cook chicken, sauté veggies, and even cook rice. The only “new” thing you’ll do is add in the curry powder! Now that doesn’t seem so bad does it?
Oh, and six more months until our wedding!
Feeling adventurous but don’t want to cook outside of your comfort zone? Give this recipe a try then!
- Servings – 3 to 4
- Prep time – 5 minutes
- Cook time – 20 minutes
- 1/2 pound chicken
- 1 1/2 tablespoon curry powder
- 1 small onion, chopped
- 1 medium apple, cored and chopped (you can substitute in raisins instead)
- 3 carrots, chopped
- 1 cup sour cream
- 1 cup chicken broth
- 2 tablespoons butter
- 4 cups cooked hot rice
1. Cut the chicken into cubes and season liberally with salt, pepper and paprika if you have any on hand.
2. In a pan over medium heat, cook the chicken cubes in about 2 tablespoons of olive oil. Cook until the outsides are no longer pink.
3. Remove the chicken from the pan, melt the butter and add in the onions and carrots. Sauté for 5 minutes or until carrots are tender.
4. Add in the apple and 1 tablespoon of the curry powder. Drizzle in a bit of olive oil if the curry begins to burn.
5. Mix in the chicken, pour in the chicken broth, and mix in the sour cream. Add the rest of the curry powder.
6. Let simmer for about 5 minutes or until the sauce thickens. Season with salt and pepper to taste.
7. Serve over hot rice and enjoy!