Tuesday, September 15, 2009

Amanda's Easy Chicken "Curry"

While probably not anywhere near authentic to a real Indian curry dish, this one is easy and tasty. That is if you like the flavor of curry. There are probably 1000's of different curry blends so if you had it once and didn't like it, well, try a different one! Going to a good spice store like Penzey's is always a good way to try new curries, they will have more varieties than the grocery store and you can ask the sales people for advice. This dish was made with a super mild curry, hardly any heat at all. To top it off, Maddie (20 months) practically licked her plate. Izzie (also 20 months) liked it but I think she filled up on snack and wasn't that hungry at dinner! (Oh and one more thing... this will smell up your house for a day or so, curry is strong, but not unpleasant!)

Amanda's Easy Chicken "Curry"

3 chicken breasts*
1 bell pepper
1 onion
2 carrots
2-3 cloves of garlic
1 16oz container of Greek Plain Yogurt
3 Tablespoons of Curry Powder (I actually measured!)
salt to taste
splash of chicken broth (if you have an open container in the fridge, or a bit of water)

Cube bell pepper into 1 inch pieces. Dice onion into a large dice. Cut carrots into rounds. Mince garlic. In a large skillet saute the veggies on a med-high heat until they start to get tender. Add chicken and season with salt. Cook for a minute or two. Pour in yogurt and add curry. Add just a bit of chicken broth or water to loosen the yogurt, but you want the sauce thick so don't add too much. Cover and simmer on LOW for 20-30 minutes. Pull out a cube of chicken and cut in half to make sure the chicken is done. Check salt and curry by tasting, you may want to add a bit more of either. Serve over white rice. Serves 4.

*I have done this exact same recipe with shrimp and I love it that way too!

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