Wednesday, September 8, 2010

Chicken Curry

I love curry, especially the hot Thai variety!  My family, however, doesn't like it too hot, plus I don't always have the time (or the long list of ingredients) for such recipes.  So I make a quick, easy and mild chicken curry that can be adapted to whatever I have on hand.  It's a really quick one dish week night supper for when we want a change of pace from the same old thing.  I can have it on the table in less than 30 minutes.

Here are the ingredients I used this time. Remember you can change them up. I actually like mine best without any meat, but the troops would revolt if I served it that way.

About 2 cups of chopped, cooked chicken
5 or 6 diced red potatoes. Use more or less depending on how many other ingredients you have.
baby carrots (about half a bag)
sliced fresh mushrooms (I just used a couple for my own bowl - I love mushrooms)
1/2 onion, chopped
a couple of teaspoons of chopped fresh garlic
You could also add celery or chopped bell pepper...lots of possibilities.
1 cup chicken broth
1 cup plain Greek yogurt (yes, you can use regular yogurt)
olive oil (a tablespoon or 2)
salt and pepper to taste
curry powder 1 to 2 tablespoons
cilantro leaves and/or diced tomatoes for garnish

Saute the vegetables with the garlic in olive oil for about 10 minutes until crisp tender, except the mushrooms.  You'll want to wait until a little later to add them as they don't need as much time to cook.  Add the broth and the chicken and simmer for a few minutes.  Season with salt and pepper.  In a small bowl, stir together the curry powder and the yogurt.  Turn heat to low and gently fold in yogurt mixture.  Don't let it boil or the yogurt will curdle instead of being smooth and creamy.  Serve over rice.  If you're really in a hurry, Minute Rice is fine or if you want to be more authentic, serve over basmati or jasmine rice.  Top with cilantro and diced tomatoes.  To add a little heat you can stir in some cayenne pepper with the curry powder.