Chicken Curry
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
43
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tsps
Cumin4 tsps
Flour2 tbsps
Oil1 cup
Chicken Stock1 tbsp
Butter1 cup
Pea (frozen, thawed)1 medium
Onion (chopped)1 cup
Heavy Cream1
Salt1.5 tbsps
Curry Powder1 tsp
CinnamonDirections:
1
Cut chicken into 1 inch cubes
2
In large skillet saute chicken in oil and butter until golden brown
3
Remove to plate and cover with tin foil
4
In same skillet add onion and saute until soft
5
Add carrots and stir
6
Add curry, cinnamon and cumin
7
Stir to coat
8
Add flour, stir, and let cook for 30 seconds
9
Add stock and stir until thick
10
Return chicken to the skillet and simmer until carrots are tender, about 20 minutes
11
Add peas and cream
12
Stir well and cook until hot
13
Season with salt and pepper
14
Serve over rice For the rice: Cook Basmati rice according to package directions