This week I'll be featuring a series of chicken dishes infused with flavors from India, Greece and Japan.  Today's recipe is the first dish in the series.  This Skillet Chicken Curry is a great meal for people who are slightly timid about trying new ethnic flavors, as it possess many familiar ingredients that are merely accented with Indian seasonings.  You can also make it using many common pantry items, making it a lot less intimidating. 

Skillet Chicken Curry 
Total Time: 50 minutes
Prep: 15 minutes
Cook: 35 minutes

What you'll need
1 tablespoon all-purpose flour
2 boneless, skinless chicken breasts (6 ounces each)
1 tablespoon olive oil plus 2 teaspoons
1/4 medium onion, finely chopped 
2 cloves garlic, minced
1 tablespoon medium to hot curry powder
salt
1/4 pound small red potatoes, cut into 1/2-inch pieces
1/2 cup water
1/2 can (about 7 ounces) diced tomatoes, with juice 
** note, I'll be using the leftover tomatoes in tomorrow's Mediterranean chicken dish
1 cup frozen peas

Directions
1. Dredge chicken in flour until it is evenly coated.
2. In a large skillet, heat 1 tablespoon oil over medium heat; add chicken.  Cook until golden brown, about 3 minutes per side. Transfer chicken to a bowl; set aside.
2. Add remaining 2 teaspoons of oil to skillet; cook onion and garlic, stirring frequently, until onion is softened, about 3 minutes. Stir in curry powder and about 1/2 teaspoon salt; cook 1 minute more.
3. Add potatoes and water; bring to a boil. Reduce heat to a simmer; cover, and cook until potatoes are just tender, about 10 minutes. Stir in tomatoes and peas.
4. Return chicken to skillet; simmer, covered, until chicken is cooked through, 12 to 15 minutes. 
5. Serve over rice.  Enjoy!
Recipe adapted from marthastewart.com
 


Comments

05/17/2013 04:30

I appreciate that you shared this wonderful recipe with us,this one is the part of social media.....good job....people will surely try this one !

Reply



Leave a Reply