Monday, March 10, 2008

Curry Chicken with Rice

I know what you are thinking. Yes, you are on the right blog, and yes that is chicken. I got hungry for my mom's curry chicken recipe, and had to bite the bullet and handle (gulp) raw chicken. Shocking, I know! This chicken makes the apartment smell so nice, and really just reminds me of my childhood. Of course, while it may smell just like Mom's, it doesn't quite live up to the taste. But it is close, and I'll pat myself on the back for that. The best part of this meal is the gravy. It is fantastic over rice. It didn't thicken as much as I would have liked, but that's probably because I was hungry and a little impatient. Some people (Brett included) are a bit wary of curry, but it really is not overpowering in this recipe. I think it is the perfect amount of curry. It also has a bit of paprika, dried minced onion, and of course, salt and pepper for seasoning. I'll post the recipe under "comments" for you all to peruse. Get your fill because you won't see chicken too often on here!


Kim in the Kitchen said...

Curry Chicken

chicken breasts and thighs
1 and 2/3 cups water
2 chicken bouillon cubes
1/2 tsp dry minced onion
1/2 tsp curry powder
2 T corn starch
4 T water

Season chicken pieces with salt, pepper, and paprika. Place in a 9x13 baking dish.

Dissolve bouillon cubes in 1 and 2/3 cups boiling water. Add minced onions and curry. Pour over chicken. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 45 minutes longer.

Remove chicken to platter. Pour pan juices into small saucepan. Blend 2 T corn starch and 4 T water. Pour into saucepan. Cook and stir until thickened. Serve with rice.

Anonymous said...

I went to your blog when we hung us! I hadn't seen the latest one or your new dishes. They are beautiful. love Nona