Curry Chicken, The Cheat Way!

Curry Chicken with Rice

Chicken Curry – The Cheat Way

When curry is mentioned, many people are intimidated because Indian curry encompasses myriad of spices and a delicate balance of sweet, savory, and heat. Actually, lots of heat in many cases. Curry is a complex mixture that has to be mastered. I confess, I do not mix my own curry. I actually choose to use Japanese curry paste for my curry dishes because they are less pungent and easier to use. My cheat way! The curry paste I use is found in almost any supermarket and comes in three levels of heat, mild, medium, and spicy. I usually make my own mixture by combining mild and medium, depending on my audience. I have to admit that I am too chicken to try the spicy by itself. If you are brave and like spicy foods, go for it.. and let me know how it is. Picture of packaging is attached. The dish I often make with curry paste is curry chicken with potatoes. It’s easy to make, fast, and delicious. Most importantly, leftovers freeze well for those lazy days when I don’t feel like cooking. Additionally, leftovers of the dish can be used as filling for a bao (Asian buns filled with meat). The dish can also be added to empanada dough and fried for a tasty curry empanada. Yum! Here’s the recipe.
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Course: Dinner
Cuisine: Indian, Japanese
Total Time: 20 minutes
Servings: 4

Ingredients

INGREDIENTS

  • 1 chicken breast diced 1in x 1in
  • 1 small onion diced
  • 2 medium potatoes
  • 1 tbsp. vegetable oil
  • 3 squares of curry paste see picture
  • 2-3 cups of water
  • Salt and pepper chicken to taste

Instructions

  • Add diced onions to a large frying pan with vegetable oil.
  • Soften the onions on medium-high heat.
  • Add salt and pepper to chicken and add chicken to pan.
  • Cook on medium-high heat until the chicken has been cooked on the outside.
  • Add 3 squares of curry paste (in whatever spiciness combination).
  • Add 2-3 cups of water.
  • Add potatoes and mix together well.
  • Make sure the curry paste is completely dissolved and even throughout the dish.
  • Cook on medium-low until chicken and potatoes are cooked through, about 5-10 minutes.
  • Serve over rice or with flatbread.

Notes

Tip 1: Add peas, green beans, and/or broccoli.
Tip 2: Add dried or fried tofu instead of chicken for a vegetarian dish.
Cost: $5 (chicken price varies, but I usually get it between $0.97 to $1.77/lb.
Difficulty: Easy
Servings: 4-5
Time: 15-20 minutes
Enjoy your FOOD and your MONEY.
Onions
Curry Chicken Being Made
Japanese Curry Mix
Chicken Curry the Cheat Way

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