chicken curry

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Curry. #food 

First of all, 
Happy Wednesday!

And now, back to our regularly scheduled programing. Or something like that…

Once upon a time a million-bazillion years ago my family hosted a foreign exchange student from Japan. She was pretty awesome. And her cooking was fantastic! She taught my mom how to properly make sweet and sour soup and some other yummy stuffy, but the one recipe my mom held onto and fed us at least once a month for a while there was the curry. And so, dear friends, when I saw the exact same curry package as the one I grew up with in the Safeway the other month I nabbed one and had awesome flash backs of the eighties and big hair and our foreign exchange student.

And then, in typical Kelly fashion, I buried the curry packet in the back of my ‘pantry’ and forgot all about it. Until just the other week when I finally decluttered my ‘pantry’ and found the elusive curry packet once again. Ah ha!

And so, for our Sunday dinner this past week I threw some rice in the rice cooker and made my very first solo batch of Chicken Curry.

Yup. Just like I remember it. #food



Chicken Curry
Adapted from the directions on the box. 


INGREDIENTS
2 Chicken breasts, cut into smallish pieces
2-ish TBS cooking Oil*
A handful of small golden potatoes, chopped into bite size bits
A handful of carrots (from the bag, that’s how I roll), chopped into bite size bits
Half of an onion, diced
2 1/2 C water
Salt & Pepper
1 package curry seasoning


DIRECTIONS
In a Wok or large pan fry up your oil, onion and chicken until the onion is browned – about 3-5 minutes. (I kept going until the chicken was no longer raw)
Add the water, potatoes, carrots (or whatever veggies you’ve chosen) and season to taste with salt and pepper. Bring the water to a boil then turn down the heat and simmer until the meat is tender – about 10 minutes.
Take off the heat.
Break up the seasoning packet and add to the pan, stirring to mix.
Allow to sit until thickened and you have a good melding of flavors. Add salt & pepper to taste.

Serve over white rice or noodles.
Enjoy!

*I used garlic olive oil, because I LOVE garlic olive oil. 🙂
My first solo attempt at curry. #food

This post is linked up here & here
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