Monday, July 6, 2015

I Lace 'Em Up Every Night For Guys Like You: Chicken Curry

This recipe was inspired by this video.

During the summer I like to try random recipes.  Why?  1.) Because I have the time and 2.) I like to eat.  My Mom is always saying I'm eating some different types of food and it's true.  This was no exception for my household.





Ingredients
1-1/4 pound boneless, skinless chicken breasts cut into 1/4 inch strips
Salt
2-1/2 teaspoons curry powder (divided)
3 tablespoons olive oil (divided)
1 medium yellow onion, chopped
2 teaspoons of minced garlic
1 tablespoon ginger
2 cups low sodium chicken broth
1 tablespoon cornstarch
2 teaspoons sugar
1-1/2 frozen peas
1/4 cup plain low fat (2%) Greek yogurt (do NOT use nonfat)
1/2 cup chopped fresh cilantro





Evenly cut your chicken breast into strips, about 1/4 inch.

Place 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon curry powder in a bowl together.  Sprinkle over  the top layer of your chicken strips as evenly as possible.




Heat 1-1/2 tablespoons of olive oil in 12-inch skillet on high heat until smoking.  Add the chicken in a single layer and cook.  The original recipe that I got this from said to cook the chicken leaving some pink but I cooked mine all the way.  Put the cooked chicken in a clean bowl off the side.


Onion chopped up
Browning the onions

Garlic, ginger, and curry powder

Onions with that lovely seasoning mixture.
Add the remaining 1-1/2 tablespoons of olive oil to the skill and set heat to medium.  Add your chopped onion and cooked for about 5 minutes until they are brown.  Add in the minced garlic, ginger, and remaining 1-1/2 teaspoon curry powder.



In a measuring cup whisk your 2 cups of chicken broth and 1 tablespoon of cornstarch together.




Add broth and cornstarch mix to the skillet with 2 teaspoons of sugar, and 1/8 teaspoon of salt.  Bring to a boil, then reduce the heat to medium and cook until the sauce is thickened.  



Add the frozen peas and chicken to the skillet.  Turn the heat down to low and simmer for about five minutes.


Off of the heat stir in 1/4 cup of Greek yogurt and cilantro.
Final product served over rice.

And because I don't want to be arrested and go to jail, this recipe pretty much came from here.


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