#30570: Quick Indian Chicken Curry Dinner in 30 minutes
Posted by: Richard in Cincy at 1:50 pm on Oct 26, 2018
This is more method than recipe, but I whipped this up after work start to finish in 30 minutes and I'm still moaning on the leftovers.
Quick Curried Chicken:
Cut up 2 large boneless-skinless chicken breasts into bite-sized chunks.
Saute in a little oil until starting to brown. Add 1 cup chopped onion, 4 cloves smashed and minced garli, leaves from 2 bracts of curry leaf, 1 tbls of Penzey's Maharajah Curry Powder. Toss to evenly coat, turn heat to low, cover, and leave to simmer.
Wash 1 cup of basmati rice. Add 2 cups water, 1 crushed green cardamon pod, 4 crushed and minced cloves of garlic, 1 tsp Penzey's chicken stock concentrate, 4 whole cloves, 1 tablespoon turmeric, 1 tsp. fenugreek seeds. Stir, bring to a simmer, cover and steam until done.
Steam fresh broccoli. Toss with 1 tablespoon butter, 1 tablespoon coconut aminos, and 1 tsp. red chile flakes.