Chicken Curry
Ingredients: 1 Tablespoon olive oil
1 medium onion, sliced thin
Salt and freshly ground pepper
2 teaspoons yellow curry powder
4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)
1 cup sour cream
Directions:1 medium onion, sliced thin
Salt and freshly ground pepper
2 teaspoons yellow curry powder
4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)
1 cup sour cream
1. Heat the oil in a large skillet over medium high heat.
2. When hot, add the onions, sprinkle with salt and pepper, and cook, stirring occasionally, until onions are translucent, about 5 minutes.
3. Turn the heat down to medium, sprinkle the onions with half of the curry powder, and continue to cook an additional minute.
4. Meanwhile, season the chicken with salt and pepper to taste and season it with the remaining curry powder.
5. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 3 minutes on each side. Transfer the chicken to a plate.
6. Add the sour cream to the skillet and stir constantly over medium-low heat until the mixture thickens.
7. Place the chicken back in the skillet and cook for about 5 minutes, or until cooked through, turning once. Serve with rice.
Indian Potato Curry
Ingredients:6 medium russet potatoes
3 Tablespoons oil
1 teaspoon salt
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1 teaspoon turmeric powder
1 teaspoon ground coriander
1/4-1/2 teaspoon cayenne pepper
1 1/2 cups water
Directions:
1. Peel and dice potatoes.
2. In a large skillet, heat the oil and add spices. Simmer for 2-3 minutes.
3. Add potatoes. Immediately stir potatoes until evenly coated.
4. Continue cooking for 5-10 minutes until some cubes are browned on the outside.
5. Add the water and lower the heat.
6. Simmer for 1/2 hour, stirring occasionally. Serve hot.
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