Viewing post #1220262 by vic
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Uber Easy 30 minute Chicken Curry
1-1.5 lbs chopped b/s chicken (thighs or breasts, either or, your preference)
minced garlic to taste
1/2 Tbsp olive oil
3-4 peeled potatoes, diced
2-3 peeled carrots, chopped into bite-size pieces
1 sm can bamboo shoots
1 sm can sliced water chestnuts
1 can baby corn
1 box S&B Golden Curry Mix (various heat levels... I like the Medium Hot) (http://www.amazon.com/Golden-Curry-Sauce-Medium-8-4-Ounce/dp...)
6 cups water
white rice enough for 1/2 cup per person.. or more... dealer's choice
Naan & hummus (if you want)
I use an electric skillet for this.. a big one as there's going to be a LOT of liquid for a few minutes. Cook up the chicken until almost 100% cooked through. While the chicken is cooking, boil up the potatoes until still mostly firm but able to be poked with a fork. Drain the potatoes, add them, the raw carrots, & the other canned ingredients. Turn down the heat to about 275 (if using an electric skillet, or low heat on a stove top) and add the curry packets (there's 2 packets per box and I use it all as I love having lots of left overs and there will be lots of left overs as this makes a TON of food.. usually 4-6 of my servings, which would be about 10 normal-people sized servings). Add the 6 cups of water and let simmer for at least 20 minutes, stirring about every 5 minutes or so as it will stick to the bottom of the skillet. Stir CAREFULLY as there's a LOT of liquid at first. But as the curry starts to melt, it WILL thicken until it's a VERY thick gravy.. almost as thick as cake batter. The longer you let it simmer, the more flavorful it'll be. Serve over hot white or jasmine or cumin rice and serve with naan & hummus.
1 cup rice
1 tsp whole cumin seed
2 cups water
Mix everything in a rice cooker, turn on, forget it. Awesome rice.. *drool* You can use basmati rice or just regular plain white rice. Do not try this with jasmine rice.. yuck.