Curry Chicken

Hello there! I have been craving Curry Chicken ever since Nami from Just One Cookbook shared her recipe a couple of weeks ago. Unfortunately my pantry lacked several of the ingredients that were needed, to make do I had to look around for something else to accommodate what I had on hand. This Curry Chicken recipe turned out real yummy also, my little girl enjoyed it thoroughly which came as a surprise, I thought the spices would be overwhelming for her young taste buds, instead she asked for seconds! Hope you will enjoy also…

3 cups Chicken Stock
1 tbsp. canola or peanut oil
1 lb. boneless skinless chicken breast, cut into 1″ chunks
Salt and freshly ground black pepper
2 tbsp. butter
1 tsp. finely chopped fresh ginger
1 medium yellow onion, 1⁄2 finely chopped, 1⁄2 cut into
1″ pieces
1 clove garlic, finely chopped
3 tbsp. flour
2 tbsp. curry powder
1 dried bay leaf
1 small fuji apple, peeled, cored, and coarsely chopped
1 tsp. honey
Steamed short-grain white rice

1. Bring the chicken stock to a simmer in a medium pot over medium-high heat; reduce heat to medium-low to maintain a simmer. Meanwhile, heat the oil in a large skillet over high heat. Season chicken breasts all over with salt and pepper to taste, add to the skillet, and cook, stirring and turning frequently, until deep golden brown on all sides, about 4 minutes. Remove the skillet from the heat, transfer the chicken to a large plate, and set aside.

2. Return the skillet to medium-high heat and melt the butter. Add the ginger, chopped onions, and garlic and cook, stirring often to scrape up any browned bits, until the onions are translucent, about 3 minutes. Sprinkle in the flour and cook, stirring constantly, until mixture is evenly browned, about 2 minutes. Add the curry powder, stir well to combine, and remove the skillet from the heat. Add 1⁄2 cup of hot chicken stock and whisk vigorously to combine, scraping up any browned bits from bottom of skillet. (The browned bits will contribute greatly to the taste and color of the curry.) Whisk the curry mixture into the pot of simmering chicken stock, then add the reserved browned chicken breasts, onion pieces, bay leaf, and apples. Bring the curry to a boil, reduce the heat to medium-low, and simmer, stirring occasionally, until thickened and apple pieces are tender, about 30 minutes.

3. Add the honey and salt to taste to the curry and stir well to combine. Cook the curry, stirring occasionally, over medium-low heat, until the flavors meld, about 5 minutes more. Serve the curry with steamed rice.

Adapted from Saveor

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8 Comments Add yours

  1. Yum! Very nice Cindy! I’d eat 2 bowls of rice for sure. What a nicely plated dinner. I’d be so happy this was dinner one night. πŸ™‚

    1. Jeno says:

      Thank you so much Nami! I love how you plate your dinner so that’s my inspirations. Also my little girl really loves the seasoning that Japanese people put on top of white rice, reading your blog has really added so much more interests to our food journey!

  2. tigerfish says:

    I am having curry chicken tonight! But it is the Malay-version and not cooked by me.

    You have a nice blog. πŸ™‚ I just hopped over to say Hello, from Nami’s blog

    1. Jeno says:

      Hi there Tigerfish, first of all what a great alias! Believe it or not my Mom and I were discussing her delicious braised pork that’s cooked in traditional rice cooker, and I saw you wrote a cookbook that’s called “Everything Rice Cooker”. I feel so proud to have a published author visiting my blog and hope to hear more from you. I noticed you have some real interesting recipes on the site, just “liked” your FB page and can’t wait to see more!

  3. Lovely to meet you, Cindy, through Nami’s lovely blog. What a great site you have. No wonder your little girl loved this curry – it looks gorgeous. She has great taste!

    1. Jeno says:

      Hi Jill, what a wonderful surprise to receive your comment! I have been following your blog and am feeling starstruck right now! Looking forward to more postings from you and I have got to make some macarons soon, your recipes and photos look absolutely wonderful!

  4. Yum! There’s nothing better than a warming and comforting curry dish! πŸ˜€

    1. Jeno says:

      Hello Kath! Yes, the Curry really warmed our tummies up, though it’s getting real hot at Texas so I might not be making this dish anytime soon…

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