It’s been another one of those crazy-busy weeks where I look up from the computer or kitchen counter each evening and realize I haven’t any idea what to fix for supper! Now there’s good and bad kinds of crazy-busy, and this has been good crazy, so I’m not complaining. After literally years of my toiling away creating and testing recipes, I’m excited to tell you that we are poised to start production on my next cookbook.
Chicken Curry in a Hurry
I turn to this recipe often when I need to get a healthful hot meal on the table fast. It takes less than 30 minutes.
I serve the dish over rice along with several munchable, colorful garnishes that can be sprinkled over top. Depending on what I have on hand, I set out bowls of raisins, dried sweetened cranberries, peanuts, cashews, almonds, chopped green onions, or pineapple chunks. A tossed salad or a fruit usually completes the meal.
Tip: Basmati rice, a long-grained Indian rice with an appealing mellow flavor and aroma, is excellent with this curry. However, regular long-grained white rice or even “5-minute” rice will work, too.
1 cup regular or low-sodium chicken broth, divided
2 tablespoons mild to medium hot curry powder, divided
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1-1/4 to 1 1/2 pounds boneless, skinless chicken breast halves, cut into 1-inch cubes
2 tablespoons corn oil or olive oil, divided
1 cup each chopped onion and celery
1 tablespoon all-purpose white flour
1 8-ounce can tomato sauce
3 to 4 cups cooked basmati or other long-grain white rice
Assorted dried and fresh fruit and nuts for garnishes, as desired
In a medium-sized bowl make a seasoning paste by stirring together 2 tablespoons broth, 1 tablespoon curry powder, the thyme, and salt. Stir in chicken until coated; let stand for 5 to10 minutes. Meanwhile ready other ingredients.
In a 12-inch nonstick skillet or saute pan, heat 1 tablespoon oil over medium-high heat until hot but not smoking. Add onion and celery and cook, stirring occasionally, until onion is softened, about 5 minutes. Stir flour into chicken mixture until evenly incorporated. Add remaining 1 tablespoon oil, the chicken pieces and any remaining seasoning mixture to skillet. Adjust heat so chicken sears and cooks rapidly but does not burn. Cook, turning frequently, until browned on all sides, about 5 to 8 minutes.
Stir the remaining chicken broth, tomato sauce and 1 tablespoon more curry powder into skillet. Lower heat; simmer gently. Cook, stirring occasionally, 8 to 10 minutes longer, until flavors blend and mixture cooks down a bit. Taste and add more salt if desired. Spoon curry over hot rice and serve. Pass assorted curry garnishes at the table. Makes 4 servings.
Interested in a quick chicken dish that doesn’t call for curry? Try this salsa and black bean chicken skillet.