Chicken Curry

Chicken curry does not require much from you: some slightly sweet curry sauce thickened with Greek yoghurt dotted with thinly sliced chicken breasts sautéed with curry powder. The preparation time is even less than the time it will take you to prepare some basmati rice, that is less than 30 minutes! Ever wondered why all the chicken curry meals you have tasted have always been filled with tender chicken? Three words will answer that: curried roasted carrots!. The taste and spice level of this dish will vary a bit depending on the type of curry powder you use.

All you need is a smart tiffin box to pack this exciting Chicken Curry to work. Insulated, stunning and in a comfortable size to pack this Chicken Curry along with rice or roti, Vaya Tyffyn is perfect for every day lunches away from home.

Health Benefits

Chicken is an excellent source of protein and contains less fat than most meats. The chicken breast, in particular, contains half the fat of a steak. Chicken is a good source of niacin (which possesses cancer-fighting properties) as well as the trace mineral selenium.

Ingredients

pounds boneless, skinless chicken breasts, cut into 1/4-inch strips: 1-1/4 tbps

Salt and freshly ground black pepper

teaspoons curry powder, divided: 2-1/2 tbps

tablespoons vegetable oil, divided: 3 tbps

medium yellow onion, finely chopped: 1

garlic cloves, minced: 4

fresh grated ginger: 1 tbps

low sodium chicken broth, best quality such as Swanson: 2 cups

corn starch: 1 tbps

granulated sugar: 2 tbps

plain low fat (2%) or whole Greek yogurt (do not use nonfat): 1/4 cup

frozen peas (no need to thaw): 1 cup

cilantro leaves – chopped: 1/4 cup

How To Make Chicken Curry

How to make Chicken Broth

1. Clean 500 g of chicken and chop it to small pieces.
2. Add the cleaned chicken pieces to a pan.
3. Add diced vegetables of your choice (an assortment of carrots, capsicum, onion, garlic) to the pan.
4. Add water, cover and bring to boil.
5. Reduce the heat and let it simmer 1-2 hours.
6. Strain broth by removing vegetables and chicken.
7. Let it cool down.
8. You can use this stock for up to a week.

How to make Chicken Curry

1. Clean 500 g of chicken and chop it to small pieces.

2. Sprinkle 3/4 tsp salt, 1/4 tsp pepper and 1 tsp curry powder on the chicken pieces.

3. Add 1-1/2 tbsp of oil to a preheated skillet, and add the chicken pieces to it.

4. Stir occasionally until lightly browned, but still pink in spots. Transfer the partially cooked chicken to a clean bowl.

5. To the same skillet, add some more oil and sauté onions until translucent. Stir in garlic, ginger and the remaining curry powder.

6. Cook for a minute or until you get a nice aroma.

7. Whisk chicken broth, sugar, salt, and cornstarch. Make sure there are no lumps, and add to the skillet.

8. Bring to boil, reduce the flame to medium and cook until the sauce thickens.

9. Add peas and partially cooked chicken, turn the heat down to low, and let simmer until the chicken is cooked through.

10. Turn off the heat, stir in the yogurt and cilantro, season with salt and pepper and serve with basmati rice or roti.

Did you know?

1. Kari stands for charcoal in Tamil, and originally, meats and vegetables grilled over charcoal were called as kari. Today, curry refers to anything from meat and/or vegetables cooked in a gravy.
2. The first recipe in English “To make a curry the India way” appeared in a cookbook “Art of Cookery” by Hannah Glasse. The cookbook was published in 1747.