"Creamy" Chicken Curry - Easy

I had been nursing a cold the past few days.  Cough, drip and other icky stuff you always want to read about in a recipe blog so I'll stop with the TMI already.

I must be getting better though, because tonight I wanted something other than frozen leftovers.  Better, but not my usual perky perfect, so dinner tonight had to meet two important requirements:

1) easy to make, and
2) easy to make.

I pulled out two go-to easy chicken recipes.  Then graciously allowed theHubby to choose ... chicken curry.

This curry is more curry-ish than curry.  Many Indian chicken curry recipes require a long list of spices, plus yogurt or cream.  this one uses just few spices, and no dairy whatsoever.   A bisel (little) of this and a bisel of that and you're done.  No marinating for hours, either.  It cooks up so fast, the rice might be done before the chicken is. 

The original recipe is called Cheap Creamy Chicken Curry.  I don't know what time zone you live in, but kosher boneless chicken breasts are not exactly the top of anyone's list when talking cheap eats.  Or next to the second or third bullet-point either.  So I took the liberty of dropping cheap from the title.

The only other major change was  the tomato paste.  Every time I want to make this chicken, I don't have any tomato paste handy.  Every. Freakin'. Time.  But since it only calls for 1-1/2 teaspoons, I just subbed with ketchup instead.

TheHubby was happy with his choice, saying between bites that it tasted "nice" (which is spouse-speak for "this tastes great, hon!").  All I could taste was the garlic. 


"Creamy" Chicken Curry - Easy
Very lightly adapted from food52
Yield: 4 servings

1 Tbl. vegetable oil
2 tsp. chopped garlic (bottled okay)
1 large yellow onion, finely chopped
2 tsp. ground cumin
1 tsp. ground turmeric
2 1/2 tsp. curry powder, divided
1/4 tsp. crushed red pepper flakes
1 tsp. kosher salt (plus more, if necessary, to taste)
3 skinless, boneless chicken breasts (approx. 1-1/2 lbs.), cut into 1-inch pieces
1 Tbl. ketchup (or 1-1/2 tsp. tomato paste)
1 cup canned coconut milk (regular preferred, but  low-fat is almost as good)
1/4 tsp. coarsely ground black pepper
up to 1 cup hot water
cooked rice, enough for your family
1/4 cup chopped cilantro (for garnish)
juice from 1/2 of a lime (optional)

In a large skillet, heat oil over medium-high heat. Add onions, and saute for 5 minutes or until transparent. Add garlic and saute for 1 more minute.

Stir in cumin, turmeric, 1 teaspoon of the curry powder, red pepper flakes and 1 teaspoon of the kosher salt.  Stir constantly for 1 minute, then stir in ketchup (or tomato paste). 

In a food-safe gallon-size plastic bag, toss chicken pieces with remaining curry powder and black pepper. Add chicken to skillet;  cook over medium-high heat, stirring occasionally for about 5-6 minutes until outsides are golden brown (chicken will not be cooked through).

Pour coconut milk into the skillet. Cover and bring to a simmer, then reduce heat and continue to simmer, stirring occasionally for 6 minutes.  Uncover and continue to simmer an additional 2-3 minutes or until the chicken is cooked through. Add hot water, a quarter cup at a time, if the sauce gets too thick or dry, until desired consistency is reached.  Taste and add more salt if necessary.

Divide rice among 4 plates.  Ladle chicken and sauce over rice. Garnish with cilantro and lime juice, if desired, before serving.