Quick Chicken Curry / Pui cu Curry
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Preparation Time: 15 minutes
Cooking Time: 30 minutes
Course: lunch/snacks
Other Info
servings: 2-4Ingredients
U.S. |
Ingredients |
European |
1 c |
Chicken broth* |
240 ml |
2 |
Onions (medium) |
2 |
2-3 |
Garlic cloves |
2-3 |
2 lbs |
Chicken breast |
1 kg |
2 Tbs |
Vegetable oil |
2 Tbs |
3-5 Tbs |
Curry powder |
3-5 Tbs |
½ c |
Tomato paste |
100 ml |
To taste |
Pepper |
To taste |
To taste |
Salt |
To taste |
As needed |
Yogurt |
As needed |
Directions
1. In a large pot, bring chicken broth to a boil.
2. While broth heats, clean and chop onions and garlic. Remove skin etc. from chicken breasts and dice. Set the chicken aside.
3. Heat oil in a skillet, and sauté the onions until soft. Add garlic and curry powder, and sauté 2 more minutes.
4. Add diced chicken to the pan and sauté until cooked through.
5. Add tomato paste and broth. Cook until heated through – taste and season with salt and pepper. Turn off the flame
6. Stir in yogurt, 1 Tbs as a time until you like the flavor of the sauce (probably 3-5 Tbs). Serve immediately.
Notes: This is a great recipe to serve with rice**. The curry is very mild, add some hot sauce or chili powder if you like curry with a kick. You can also reduce add diced tomatoes if you’d like.
Substitutions: Chicken broth/1 c water + 1 chicken boullion.
References: *See the Chicken Broth recipe. **See the Basic Rice recipe