Weeknight Quick & Simple Curry Chicken
Chicken Curry Here at Cilantro we believe everyone needs a back-list of quick and delicious dinners for the nights where you just can't seem to get everything done. This curry goes together in under half and hour, and can even...
Here at Cilantro we believe everyone needs a back-list of quick and delicious dinners for the nights where you just can't seem to get everything done. This curry goes together in under half and hour, and can even be left on low to simmer with no problem. Just remember to add the Greek yogurt at the last minute-- right before serving-- so it doesn't separate.
Makes 4 Servings
- 2 cups rice, or for low carb, 1 package mushroom noodles
- 2 tablespoons of olive oil
- 1 sweet onion, diced
- 2 Tablespoons of curry powder, divided
- 4 boneless, skinless chicken breasts or thighs, cubed (you can leave them whole, but it will take them longer to cook)
- 1/2 water or chicken broth
- 1 inch peeled ginger root
- 2 garlic cloves
- 2 serrano chili peppers
- handful of fresh cilantro
- 1/4 teaspoon cayenne (leave out or halve for milder curry)
- 1 cup greek yogurt
- Salt to taste
Since rice takes the longest to cook, be sure to wash it and get it started first. Optimum cooking time and water content varies, so cook it according to the package directions. I add salt, but some people don't. If you're using the mushroom noodles instead, just rinse them thoroughly and set aside.
Next, put a large pan on medium-high heat, and add your olive oil and onions. Sprinkle one tablespoon of curry powder over the top. Stir them frequently making sure that none of them burn. Once they have started to become translucent, add your cubed chicken and the other tablespoon of curry powder. Stir it and reduce the heat to medium. You'll want to keep stirring occasionally, until the chicken is cooked through.
If the chicken starts to stick to the pan, or the spices start to scorch, add the 1/2 cup of water. If you decided not to cube your chicken, you'll want to add the water as soon as the chicken is browned on both sides, and then use a tight-fitting lid to keep the ingredients from becoming too brown while the chicken cooks, flipping the thighs occasionally.
While you're cooking the chicken, in a small food processor, add your ginger, garlic, Serrano peppers (you can slice these open and take the seeds out for less heat if desired), and a fist-full of cilantro. I love cilantro, so I usually put in a generous fist full, and only trim off the very end of the stemps. You can scale the amount of cilantro up or down as you prefer. It gives this curry a fresh flavor over the bite of the spice.
Pulse until you have a mixture in the food processor that resembles fine salsa or pesto. Once your chicken has cooked through, add this mixture to the pan and stir thoroughly. Add the cayenne and water, if you haven't previously.
Here's where you turn the heat to low and find a tightly fitting lid, if you're not quite ready to eat yet. You may need to add a little more water if it looks like it is becoming dry, but the curry can simmer for quite a while without any big ill-effects. Now if you cook it for hours, your onions will become mushy, and that's a whole different story, but a few minutes either way shouldn't hurt.
About 10 minutes before serving turn your heat back up to medium, add your mushroom noodles (if you're using them) and allow them to simmer with the rest. Just before serving, remove from heat, and stir in the cup of Greek yogurt, making sure to incorporate it well with the other ingredients. Taste, and salt accordingly.
I love salt almost as much as I love cilantro, even though salt isn't as good for health, so I sprinkle about a teaspoon over the whole dish and stir it in. I recommend tasting the recipe first, and adjusting the salt to your own preference.
Dish it up along side the rice, and your done! If you have any questions o this recipe or comments, please don't hesitate to contact us.