I know there are many complicated ways to make a curry dish but this is the way I made up after having something similar at a friends house. I don't know if it's a "proper" curry but my family loves it and it's a quick, easy and delicious way to get a curry fix!

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Name: Mom's Easy Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 3 Boneless, Skinless Chicken Breasts cut into strips; 1 tsp. Olive or Vegetable Oil for sautéing; 1 Yellow Onion sliced & cut in half; 2 cans Diced Tomatoes 14.5 oz. each; 2 tbsp Dried Curry Powder; White Pepper; 1 cup Plain Yoghurt preferably Greek, or Sour Cream; 2 cups Uncooked Rice I like Basmati best

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INGREDIENTS

3 Boneless, Skinless Chicken Breasts ; cut into strips
1 tsp. Olive or Vegetable Oil ; for sautéing
1 Yellow Onion ; sliced & cut in half
2 cans Diced Tomatoes ; 14.5 oz. each
2 tbsp Dried Curry Powder
White Pepper
1 cup Plain Yoghurt ; preferably Greek, or Sour Cream
2 cups Uncooked Rice ; I like Basmati best

INSTRUCTIONS

Prepare rice according to package directions. Start it so it will be done in about 45-50 minutes which is about when the curry will be done.

If frozen, I like to put the chicken breasts in the fridge earlier in the day to partially defrost so they are easier to slice. Slice them at an angle about 1/2 inch thick or so, then cut the longest slices in half to make bite sized pieces.

Slice onions into 1/2 inch rings and then cut the rings in half. Heat the oil in a large sauté pan. Separate the rings and sauté over medium heat until they begin soften and wilt. Add the chicken slices and continue to cook over medium heat tossing occasionally with wooden spoon until chicken is completely white on the outside and no raw bits show. (The inside will be cooked through while simmering).

Measure out yoghurt (or sour cream) into larger bowl and set aside.

Lower the heat and add a dash of white pepper and the curry to the chicken, stir to distribute the curry evenly. Add the tomatoes one can at a time, stirring to combine. Turn heat up a bit, cover and let gently simmer for about 30 minutes. This can also be done in a crock pot set to low for a few hours if you prefer.

Just before serving, turn heat off and take a couple spoonfuls of the hot tomato/chicken mixture and add it to the yoghurt, stirring to combine. This will help to temper the yoghurt and help prevent curdling. Now slowly add the yoghurt mixture to the tomato/chicken recipe. Stir to combine and serve immediately over the rice.

Enjoy!

NOTES

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Mom's Easy Chicken Curry

3 Boneless, Skinless Chicken Breasts cut into strips
1 tsp. Olive or Vegetable Oil for sautéing
1 Yellow Onion sliced & cut in half
2 cans Diced Tomatoes 14.5 oz. each
2 tbsp Dried Curry Powder
 White Pepper
1 cup Plain Yoghurt preferably Greek, or Sour Cream
2 cups Uncooked Rice I like Basmati best

Prepare rice according to package directions. Start it so it will be done in about 45-50 minutes which is about when the curry will be done.

Measure out yoghurt (or sour cream) into larger bowl and set aside.

Enjoy!

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Nutrition

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Serving Size: 1 Serving (443g)
Recipe Makes: 4 Servings

Calories: 671
Calories from Fat: 44 (7%)

Amt Per Serving		% DV

	Total Fat 4.9g	6 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.9g
Cholesterol 106.3mg		33 %
Sodium 164.9mg		6 %
Potassium 914.3mg		24 %
Total Carbohydrate 99.8g		29 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 94.4g
Protein 52.6g		75 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 671

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Quick & Easy Indian Chicken Curry

Personally, I prefer making it this way

"This is a very full-flavored curry thanks to the traditional addition of coconut milk which a lot of recipes I have seen often don’t use. I really like the texture of this curry and the fact the rest of it is not all mushy like some stews." — Firebyrd

What would you serve with this? Link in another recipe.

REVIEW THIS RECIPE

REVIEWS

Saraboysen

This was ok at best. If you like traditional curry, this is not for u. Very bland except for a strong curry spice flavor. Tomatoes don't belong in curry.curry should be thick like gravy not soupy.

Kburke10

Followed the recipe exactly except that we used chicken breasts cut up instead of thighs. Flavor was very bland. No one really liked it and we all usually love Chicken curry. Probably needs more spices, some garlic or coconut milk…something to add more flavor.

FunkyMomma

Try adding 1 tsp ground cumin, 1 tsp ground turmeric and replacing the yogurt with a can of coconut milk. You can up the curry powder by 1-2 Tbsp as well. But very good if you created it!

ROULSTON

My family loved it! I used chicken thighs, as it was all had in freezer @ the moment. I cut up the onions, added 3 shallots and 5 chopped garlic cloves with some spices pepper. and then I let sit for an hour. And then I used tongs pulled out each thigh and shaken off onions and spices and dropped each on hot oil..brown one side, flipped over then added all the onions, spices... and then let brown and stirred..then added curry, stirred bit more, and then threw in tomatoes..simmer, 30 mins..I only added 1 can of tomatoes, and cream..so so good, works great with peaches and cream corn on the side..awesome!! Thank u for the idea!

10y

SkamanSam

This is my first time making this recipe and it was a hit! I consider this a "starter" recipe, one that can really be added to in order to suit one's palette. Next time I will try yoghurt instead of sour cream and a bit of cream cheese to thicken, as well as 1tsp salt and a hint of garam masala. Overall: excellent recipe!

10y

MJSanchez

11y

heatherandersonbarrington

This dish is fairly bland...even if you are heavy-handed on the curry and white pepper. I added green chilies, salt and a little garlic to jazz it up.

12y

Wezbellia

So easy to make and very quick too!

12y

CHicKenking

12y

Capag

http://thechive.com/2012/02/10/best-photos-of-the-week-60-photos-3/photos-of-the-week-chive-22-2/

12y