With the use of Indian spices, you can turn ordinary sauteed chicken into something worth blogging about. This simple, yet elegant dish was put together in under 30 minutes which can be nice for those busy days.
This recipe comes from many blogs and
websites so nothing really in particular,
it really was a work in progress.
The flavors seemed to work well, the only thing missing was the naan bread!
- 1 pound skinless, boneless chicken breasts, cut into 1-inch cubes
- ½ teaspoon salt
- 3 tablespoons olive oil
- ¼ cup chicken stock
- ½ teaspoon cumin
- 1 medium onion, diced
- 2 cloves garlic, diced
- 1 teaspoon freshly minced ginger
- 1 (14-oz.) can unsweetened coconut milk
- 2 tablespoons curry powder
- 1 cup frozen peas
- 1 red bell pepper, chopped
- Heat 2 tablespoons of olive oil over medium heat in a large saucepan. Place the cubed chicken and ¼ teaspoon salt in the pan and saute until golden brown, about 5 minutes.
- Remove the browned chicken and set it aside. Coat the pan with the remaining 1 tablespoon of olive oil and reduce the heat to low. Add the cumin, onion, garlic and ginger. Saute for 3 minutes, then add chicken stock cook until reduced.
- Return the pan to medium heat, add the coconut milk to the saucepan then whisk in the curry powder and remaining ¼ teaspoon salt. Let the curry simmer and thicken for 3 minutes.
- Stir in the chicken, peas and red peppers; bring the saucepan to a boil. Reduce heat to medium low and let simmer for 5 minutes.
- Serve the curry with rice and garnish.