Coupons

Weekly Recipes

Chicken Chile Curry

Chicken Curry

This is a classic basic curry – chicken & peas – with chiles to add heat and dimension. Very easy to make with ingredients I tend to have always around … except that I usually don’t have fresh ginger. I love a good curry, and this one also freezes well. It’s also very meaty – lots of chicken in it.

I used a medium hot chile – Big Jim. It’s very easy to adjust the heat with more or less chile or by using hotter or milder chiles. When it comes time to add the chiles, just add some, stir in, taste, and adjust.

Hope you enjoy it!

Chicken Chile Curry
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 1½ lbs boneless, skinless chicken breasts, cut into ¼-inch strips
  • 2½ tsp curry powder, divided
  • Salt and freshly ground black pepper
  • 3 tbsp vegetable oil, divided
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 2 cups chicken broth
  • 1 tbsp cornstarch
  • 2 tsp sugar
  • 1 cup frozen peas
  • 1 cup diced green chiles
  • ¼ cup plain low fat (2%) or whole Greek yogurt (avoid nonfat)
Instructions
  1. Sprinkle the chicken evenly with 1 tsp salt, ½ tsp pepper and 1 tsp curry powder.
  2. Heat 1-1/2 tbsp oil in a large skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 5 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
  3. Add the remaining 1-1/2 tbsp oil to the skillet and lower heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, a couple minutes more.
  4. Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and ¼ teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
  5. Add the peas, green chiles and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, about 5 minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper to taste.
  6. Serve with basmati rice.
Notes
Commentary:
This is a classic basic curry – chicken & peas – with chiles to add heat and dimension. Very easy to make with ingredients I tend to have always around … except that I usually don’t have fresh ginger. I love a good curry, and this one also freezes well. It’s also very meaty – lots of chicken in it.

I used a medium hot chile – Big Jim. It’s very easy to adjust the heat with more or less chile or by using hotter or milder chiles. When it comes time to add the chiles, just add some, stir in, taste, and adjust.

Hope you enjoy it!

 

Leave a Reply