Hey everyone! I thought I'd leave you with a little recipe before I jet off to Miami for spring break! Hopefully I'll have some good restaurant details and pictures when I come back.
Since I've been on this "health kick", I thought I would try this Chicken Curry dish I've been dying to test out, while dreaming of desserts in all of my spare time.
I had my sous chef Steve help me out. This dish is super cheap, easy to make and a healthy alternative. If you want some more flavor, you can choose different curry flavors. I just picked up your regular old curry powder at the grocery store...it was very mild, which is good because I'm a baby when it comes to spice. However, feel free to pick up something with more of a kick!
Chicken Curry
What ya need:
2 TBL flour
4 boneless, skinless chicken breast halves
3 TBL olive oil
1 medium onion, finely chopped (I just chopped mine into slices, but feel free to change it up!)
2 garlic cloves (I always add an extra one...I'm a huge fan of garlic, just check my breath.)
2 tsp medium to hot curry powder
Coarse salt
1 can (14.5 ounces) diced tomatoes (zesty flavored), with juices.
3/4 lb small red potaoes
*RANT* As some of you may know, I have a huge grudge against potatoes. They are a lot of work, with little natural flavor, and there are so many other starches that would fulfill my balanced meal. As I am Irish, this may sound strange...but I really hate potatoes. Now, I try to make it a point to try new things and broaden my horizons blah blah. But it takes a lot of convincing. If this ever happens to you, try making a dish you don't really care for in a new and different way. I love sweet potatoes, so awhile ago I made some sweet potato fries..boom solution. However, today was not one of those days, so I substituted green peppers for the potatoes :) Feel free to add any extra vegetables to this curry if you want...I could see eggplant tasting really good as well.
What ya do:
*Place flour on a plate, and dredge chicken in flour, shaking off excess. In a large skillet, heat the 1 TBL oil over medium heat. Add the chicken, and cook until golden brown, about 3 minutes per side (I cooked mine a little longer, because I didn't use potatoes and later in the recipe you have to add a lot of water to reduce). Transfer the chicken to a bowl and set aside.
*Heat the remaining 2 tsp oil in the same skillet and cook onion and garlic, stir frequently, until the onion is softened, about 5 minutes. Stir in the curry powder and 3/4 tsp salt, cook for 1 minute more.
*Add the green peppers (or potatoes..ugh). Since I used peppers, I didn't add any water but if you are using potatoes you should add 1 cup of water, reduce the heat to a simmer, cover, and cook until the potatoes are just tender but still offer slight resistance when pierced with the tip of a paring knife, about 7 minutes. Since I used peppers, I just stirred in the tomatoes and 1/4 cup of water (if potatoes, just do this after they're cooked).
*Return the chicken to the skillet along with any accumulated juices in the bowl; simmer, covered, until the chicken is cooked (unless you cooked it already) 12-15 minutes. Serve hot, with desired accompaniments on the side. I served this with some brown rice. If you are a grad student, a nice grocery staple is the packaged rice that cooks in 90 seconds. It's relatively cheap, and easy to cook and serve with some chicken or a meat of your choice.
That's all folks! I'm off to Miami and warm weather. If you have spring break this week, enjoy it wherever you are. As always, happy cooking!
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