This is a recipe I have been making for several decades - though not often enough!
I’m writing this at the start of 2023 - motivated to catch up on blog posts that were neglected during the years I was doing resto reviews.
I mix my own curry from a recipe kindly shared with us by a friend with Indian heritage. I mix it in batches and always have some on hand. You can make it as spicy as you wish - and if you know me - that’s not spicy at all - haha!
Other recipes on my blog that use this curry - and I must say I am shocked at how many - Tuna Melts; Singapore Noodles; Curried Chicken Soup; Mulligatawny Soup; Curried Cauliflower Soup; Curried Vegetable Lentil Soup. This Curried Orzo Salad uses a different blend of spices but is delish and one of my favourite dishes.
Getting Ready:
purchase or mix curry spices (using my recipe)
buy ingredients you may not have on hand - coriander, currants, peanuts
2 TB vegetable or olive oil
2 cloves garlic, minced
1 onion, chopped
Sauté onion in oil for at least 2 minutes or until softened, then add minced garlic and sauteed for a minute longer.
1 TB curry powder
1/4 tsp paprika
1/4 tsp powdered ginger
Add to above and cook, stirring for 1 minute.
This is such an old recipe, I bet it was uncommon to use fresh ginger. Feel free to use 1 tsp of grated ginger instead.
1 lb boneless chicken breasts (ideally chicken tenders)
1-1/4 cups chicken stock
1 TB tomato paste
1/4 to 1/3 cup raisins or currants
1/2 tsp salt
1/4 tsp pepper
Chicken tenders (tenderloins) are often hard to find but they are the ideal cut. If you can’t find these then slice the boneless chicken breasts lengthwise into thin strips. Again an update. Breasts used to get preference in recipes, but I actually prefer thighs - feel free to try these.
Add chicken to the pan and sauté for 3 minutes or until lightly browned.
Stir in 1/4 cup of the stock and cook for 1 minute or until the stock is evaporated. Add the remaining 1 cup of stock and tomato paste and bring to a boil.
Reduce heat and sprinkle with raisins/currants. Simmer for 5 minutes or until the chicken is no longer pink inside. (Add a bit of water if the sauce becomes too thick or boils down too much.)
Season with salt and pepper to taste. TAKE CARE with the salt if you have used a salted chicken stock.
Remove from heat.
1/3 cup plain yogurt or sour cream
Serve sour cream as a side or - off heat, stir in the yogurt (or sour cream).
Garnish to taste with 1/4 cup chopped fresh coriander (or parsley) and 1/4 cup chopped toasted peanuts (or almonds).
Notes and Tips...
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