Need an easy chicken curry recipe in a hurry? Throw together this yellow chicken curry dish with potato, carrot, and onion for a quick weeknight meal.
Evidently, a year ago I had already busted out the eggnog in my baking. I can barely wrap my head around the fact that it is December already let alone bust out the eggnog. Did you know that this time last year I was only 10 days away from graduating with my PhD? I had already defended and passed my dissertation in September but awaited the ceremonial part. Maybe I should plan something special for my 1 year graduation anniversary… more of that later.
Let’s make curry. This recipe is fairly quick and easy, making it a good weeknight meal. Just don’t do what I did and completely forget to add the onions. While eating it I sat there pondering why it didn’t taste quite right, as if something was missing. Oh look there’s the onion I was supposed to chop up and cook in it. And you better believe I cooked up that onion and stirred it in. I have to admit however, that this was not my favorite curry recipe. It was pretty good but I think it would have been better if I had made it with coconut milk. The evaporated milk just didn’t have the depth of flavor I was looking for, so next time I will try coconut milk and have reflected this option in the ingredients.
One year ago: Eggnog Cheesecake Bars with Cranberry Swirl
Two years ago: Hot Cocoa Blossoms
Four years ago: Latkas
EASY CHICKEN CURRY
2 Tbsp olive oil
1 lb. boneless, skinless chicken breasts, cubed
1 lb. baby red skinned potatoes, quartered
2 carrots, peels and sliced
1 small white onion, sliced
1 Tbsp curry powder
1 cup plain Greek yogurt (I used whole milk Chobani)
1 (14 oz.) can evaporated milk (or coconut milk)
1 tsp salt
1 tsp ground black pepper
2 cups cooked basmati or jasmine rice
Fresh cilantro leaves, for garnish (optional)
- In a large skillet over medium heat, add 1 tablespoon of oil. Add chicken and cooked until no longer pink. Transfer chicken to a plate.
- To the same skillet, add about tablespoon of oil followed by the potatoes, carrots, and onion. Cook, stirring occasionally, for 10-15 minutes, or until potatoes are tender. Add curry powder and cook for another minute, stirring constantly.
- Reduce heat to low. Stir in yogurt and milk and cook, stirring occasionally, for 3 minutes, or until starting to thicken. Stir in salt, pepper, and chicken. Serve over rice and garnish with cilantro, if using.
Source: Adapted from Semi-Homemade, September/October 2010.