Did you know that curry powder is actually a blend 8 or 9 different spices? (I know I didn’t!) So glad someone thought of combining everything for us! You can make so many delicious dishes with curry like this savory 4 ingredient Curry Chicken! I adapted this recipe from one I got from my very good friend Debbie Hunter. She is a superb cook! Here’s what you’ll need:
Curry Chicken
2 lbs. of chicken breasts (I like thin sliced.)
3/4 cup of low sodium chicken broth (or 3/4 cup of warm water mixed with 1&1/2 teaspoons of Better Than Bouillon (Chicken- Reduced Sodium)
1 can of coconut cream (Thai Kitchen)
2 level teaspoons of curry powder
Step 1. In a sauce pan on medium-low heat, combine broth, coconut cream and curry along with 1/4 teaspoon garlic salt and 4 cranks of cracked pepper. Let the sauce cook down (thicken) stirring occasionally. (If you can only find canned coconut “milk”, you will need to let the sauce cook down for quite a bit longer.)
Step 2. After the sauce has thickened, set it aside leaving a bit in the pan. Next add a thin film of oil to the pan. Using kitchen scissors, cut chicken breasts into small pieces, place in sauce pan and brown/cook on medium high.
Step 3. Serve the chicken over white rice, pouring the sauce on top. We also love to add chopped cranberries, sweetened/shredded coconut and sliced almonds for sweetness and texture. If you want sweetness and don’t want to deal with the toppings, you can stir in a teaspoon or so of sugar. (Serves 6 to 8)
*Take my word for it: DON’T USE RED CURRY!! it’s “too hot,” just like my husband’s favorite movie clip!
Looking Back
A couple of springs ago, Pickett’s Pearls had a delicious 4 ingredient Currry Chicken Salad! Perfect for a special lunch! I drizzle balsamic dressing on the bed of lettuce and serve the salad with Parmesan Crisps!