Monday, March 14, 2011

Chicken Curry and Rice

Yesterday my husband decided to cook again, and who am I to complain?  He even cleaned up afterwards too! I was a lucky girl last night.  He made chicken curry, which is a common well loved thing around here.  We love all kinds of curry around here--Japanese, Indian, Chinese, Thai....its all tasty.  This recipe is easy because the curry spices are already done for us--we use a pre-made curry paste called Golden Curry.  Usually it's the mild heat level because I freely admit I am a wuss when it comes to really spicy stuff.  I love the flavor of spices used in curry, I just can't take the heat.  So here we go--simple recipe, delicious results.

Chicken Curry and Rice

2 whole chicken breasts, preferably boneless skinless, cut into bite sized pieces
1 onion, sliced thin
3-4 carrots, sliced into coins about 1/4 inch thick
1 pkg Golden Curry paste/block, in the heat level you desire
1/2 pt heavy cream, optional
cooked white rice, for about 4 people.

In a wok or large skillet, cook chicken pieces til cooked through.  Add carrots and onions and cook til onions are tender. Stir constantly in this process--again, this is to keep things from burning because you will be using high heat for this part of the process.  Add your curry paste and the water the pkg calls for, reduce the heat to a simmer, and let all ingredients simmer until the sauce is thickened and the carrots are tender.  If you choose to add the cream, add that at the very end right before serving and just cook until its well combined and warmed.

Serve over rice.

1 comment:

  1. I make this quite often. My husband likes me to steam some cauliflower on to put in with his curry. The kids don't like cauliflower in their curry, so he and I just add it on our plate. :)