4 Boneless skinless chicken breasts
one medium onion
5 oz (half of a 10 oz bag) match stick carrots or...cut your own julienne strips
4 tbsp curry powder or about 3/4 of a one ounce jar. (I use the yellowish curry powder that just says "curry powder." )
29 ounce can diced tomatoes
6 tbsp of butter
1 tbsp plus a teaspoon of salt
2 cups regular dry rice or 4 boil-in-a-bag bags of rice
Rinse chicken breasts and boil for an hour reserving cooking liquid
Sautee the boiled chicken, diced onion, and curry powder in butter stirring to coat the chicken for a couple of minutes over medium heat.
Add about 3 1/2 cups of the chicken stock to a large, deep frying pan called a "Texas Skillet" or "Colossus Pan" along with the carrots, canned tomatoes, and salt. I usually pour the chicken stock into my empty 29 oz tomato can instead of dirtying a measuring cup since the can holds about 3 1/2 cups of liquid. It will be hot, so use a potholder to pick up the can of hot liquid and pour it into the skillet.
Now that all of your ingredients are in the pan, simmer uncovered over medium heat, stirring occasionally and breaking up the chicken with your cooking spoon.
While your chicken curry mixture is simmering and reducing down which will take about 30 minutes, start some rice. I prefer regular white steamed rice, but these days I have been making boil-in-a-bag brown rice for the diabetic in my life. If you make regular white rice, add two cups of the rice to 4 cups of water and simmer for about 25 minutes. If you use a boil-in-a-bag brown rice that says it takes 10 minutes, cook it for up to 20 minutes to get it more tender. My sister taught me that the boil-in-a-bag brown rice tastes better than the regular brown rice that takes close to an hour to cook. Tonight, I also threw in a bag of white boil-in-a-bag rice for my pickier eaters. You will need to make a total of four bags of rice if you go the boil-in-a-bag route.
Serve chicken curry over rice. Everybody over here absolutely loves this stuff! Feeds 6-8 people.
|Chicken curry anyone?|
Copyright 2013, Two Chickens in Every Pot, mealplannermom, Raani S.