[curry chicken]

[curry chicken]

This is a recipe I have learned a long time ago. It is extremely easy to make and it is also easy to calculate how many ingredients to use to increase the servings size.

The standard serving is 2 portions, so I usually get about 3 chicken filet breasts.

You’ll also need

  • Sour cream (I buy 20% fat or 15% at least – otherwise the sauce will be like drinking kind of yogurt – no fun) – that is about 2 cups;
  • Curry seasoning,
  • Salt,
  • Black pepper,
  • Garlic powder,
  • I love to experiment with spices so every so often I add other things, but it’s up to you.
  • Butter – not much, probably about 1/8 of a cup.

Wash (yes, I wash the meat before cooking it) and cut the meat into little pieces, 1 inch by 1 inch. The pot should be already on the stove heating with the butter melting in it. Put the cut-up chicken in the pot and let it turn white. Mix it, so all sides of the chicken pieces get their share of frying.

Once the chicken is sort of all white, add salt, spices, and all sour cream.

Mix well, so that the spices are dispensed equally in the sour cream and on chicken.

Once it starts to boil, turn the heat on low, and let it stew (so the chicken gets thoroughly done).

While it’s being cooked, you have time to prepare rice or macaroni, or have a cup of joe while waiting.

When the tantalizing smell spreads all around the kitchen, that’s the hint that the chicken is done and you’re about to taste something very good.

In case you try this, please let me know how you liked this recipe and if you have any comments / compliments / questions / whatever.

%d bloggers like this: