Semi-homemade Chicken Curry

Don't get me wrong. I love cooking from scratch and try to do it whenever possible. But some evenings, when I'm tired or simply not in the mood for a lot of culinary acrobatics, I channel my inner Sandra Lee and make something like this semi-homemade chicken curry. It's quick and tasty, and with all the high-quality curry sauces available at the grocery store, you don't have to sacrifice quality for convenience. I really like the Maya Kaimal brand of curries (her Tamarind Curry is pictured above). All of her products are all natural (no artificial colors or flavors), gluten-free, and vegetarian (and some are vegan). You can easily make the following recipe vegetarian by substituting slices of eggplant for the chicken.

Semi-homemade Chicken Curry (serves 4)
1 lb boneless skinless organic chicken breast
1 large white onion, roughly chopped
1/4 cup spring onions, diced
2 garlic cloves, minced
1 15-oz container of store-bought curry sauce
1 small can water chestnuts
1 medium can bamboo shoots
2 cups fresh broccoli or other vegetable of your choice
4 cups cooked Basmati rice
3 tablespoons olive oil
Salt and pepper to taste

Heat oil in a large skillet over medium high heat. Add onion, spring onion, and garlic and sauté until onion turns translucent, approximately 5 minutes. Season chicken with salt and pepper and add to pan, turning after 3 minutes. Add curry sauce, water chestnuts, bamboo shoots, and broccoli and simmer for 15-20 minutes (shown above), or until chicken is cooked through. Spoon over rice and serve immediately.

Image of curry sauce via Maya Kaimal.


Elizabeth said...

Sounds yummy! Can't wait to try it sometime.

AnalieseMarie said...

Thanks! Let me know if you do make it and how it turns out!


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