Chicken Curry

This recipes goes hand in hand with the last recipe I posted. It was very quick and easy to make – it was ready in about 20 minutes. I had never cooked with curry before, but had eaten may fair share of curry when I went on a volunteer trip to India for a month back in August 2007 with CFHI. Here is a link to some pictures. You need to register to view them (I think), but I will work on moving them into an open viewer. The trip was 4 weeks long and was located in New Delhi, Old Delhi, and Jaipur. We also visited many rural villages. We spent the time observing various public health projects throughout the cities. The entire trip was very humbling and it was my first glimpse into true poverty. Don’t get me wrong, there are people in the US living in poverty, but nothing like this. It is something you can try to explain, but you can not understand until you actually see it in front of you. The trip was amazing and every time I hear anything about India I start to reminisce. Sadly, I have yet to see Slum Dog Millionaire because we are cheap and never go to the movies – I am very excited for when it comes out on DVD and plan to buy it immediately. Maybe that night Jason and I will need to enjoy some delicious chicken curry with some fresh Naan or Roti.

Chicken Curry

Serves 4-6

Ingredients

  • Canola oil
  • 1 medium red bell pepper, cut into small strips
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 tsp dried ginger
  • 1 tablespoon red curry paste
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes 
  • 1/2 cup chicken broth
  • 1/2 cup skim milk
  • 1 teaspoon light brown sugar
  • 1 1/2 cups California blend vegetables, frozen  
  • 2 cups baby spinach

Directions

  1. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix. 
  2. Add chicken and cook, stirring, until fragrant, about 2 minutes. Stir in broth, milk and brown sugar; bring to a simmer. 
  3. Add California Blend Vegetables, reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes. 
  4. Stir in spinach and lime juice; cook just until spinach has wilted.
  5. Serve with rice, over pasta, on a sandwich, or in a wrap.

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