Chicken Curry II
This sounds very good, and will give me a chance to test out a new bottle of curry powder I recently bought. This is Indian curry powder (yellow), not Thai curry. On my to cook list.
Ingredients
- 500 grams chicken breasts, boneless, skinless, cut into strips, (1 lb)
- salt and pepper
- 2½ teaspoons curry powder, divided
- 3 tablespoons cooking oil, divided
- 1 onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated, or ⅛ to ¼ teaspoon powder
- 2 cups chicken broth
- 1 tablespoon cornstarch
- 2 teaspoons sugar
- 1 cup frozen peas, no need to thaw
- ¼ cup plain Greek yogurt
- ¼ cup fresh cilantro, chopped
Instructions
- After the chicken is sliced into strips, about ¼ inch thick or so, spread them out and sprinkle with about ¾ teaspoon of salt, ¼ teaspoon of black pepper, and 1 teaspoon of curry powder, mix together.
- Using a large non stick pan, heat 1½ tablespoons of oil on medium high heat, when hot but not smoking, add the chicken in a single layer and cook, stirring often to just lightly brown them, no need to cook all the way through, about 3 minutes. Remove from the pan and set aside.
- Reduce the heat on the pan to medium and add the rest of the oil, and the onion and cook until softened and translucent, then stir in the garlic, ginger, and remaining curry powder and cook until fragrant, maybe a minute or so, stir often.
- Whisk the cornstarch, sugar, and a pinch of salt into the broth then add the broth to the pan, bring to a boil then reduce to a simmer until the sauce is thickened, about 5 minutes. Return the chicken to the pan along with the peas and simmer until the chicken is cooked through, takes just a few minutes.
- Remove the pan from the heat, stir in the yogurt and cilantro, taste and adjust seasoning with salt and pepper if desired.
- Serve with steamed rice.
Notes
Figure about 70 Baht for the chicken. For 4 servings, this is about 52 cents per serving.
Variant: 1. Replace the chicken with beef or large prawn.
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