My husband has a soft spot for Indian and curry dishes. I on the other hand could take them or leave them. Curry isn’t exactly on my list of top dishes to consider making on any given day, but every now and then I do oblige and make something curried for my husband. Our most recent endeavor involving making a curry dish was a few weeks ago, when I wasn’t feeling too adventurous but my husband really had a taste for it.
I came across this recipe and it sounded a) right up his alley and b) along the lines as to what I was feeling like cooking. This ended up *gasp* being a hit for the both of us, and maybe – just maybe – I may start liking curry dishes after all.
adapted from Once Upon a Chef
- 1 lb boneless/skinless chicken breast, cut into strips
- salt & pepper, to taste
- 2 1/2 tsp curry powder, divided
- 3 tbsp canola oil, divided
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 2 cups chicken broth
- 1 tbsp cornstarch
- 2 tsp sugar
- 1 cup frozen peas
- 1/4 cup plain yogurt (avoid nonfat, or else the sauce will be too runny)
- 1/4 cup fresh cilantro, chopped
- On a cutting board, sprinkle the chicken strips with 1 teaspoon of the curry powder, as well as some salt and pepper.
- Heat half of the oil (about 1 1/2 tbsp) in a large skillet until very hot. Add the chicken and cook until lightly browned. Remove from heat and set the chicken aside in a small bowl.
- Return the skillet to the heat and reduce to medium. Add the remaining canola oil. Add the onions to the skillet and stir occasionally as they brown and soften. Stir in the garlic, ginger, and remaining curry powder and combine all ingredients.
- In a separate bowl or measuring cup, whisk together the chicken broth and cornstarch. Once the cornstarch is dissolved, pour the mixture into the pan and add the sugar. Add a pinch of salt as well. Bring the sauce to a boil, then reduce the heat to medium and let it simmer until the sauce thickens. Stir occasionally.
- Once the sauce has thickened, add the peas and reserved chicken. Reduce the heat to low and simmer for 5 minutes. Remove from heat; add the yogurt and cilantro. Taste and add more salt and pepper if desired. Serve with rice, of course!
This dish was nicely balanced. It had a great flavor to it and the curry wasn’t very overpowering. Who knows, maybe this dish has gotten me even slightly interested in trying more curries. It really hit the spot on a cooler night and I plan on making it again, soon – much to the pleasure of my husband! 🙂