2 T flour (or cornstarch for crispier and gluten free)
1 t salt
1/2 t cayenne pepper (1/4 if you don't like it too hot)
1 lb boneless skinless chicken breasts, 1 in cube
2 T canola oil
1 T curry powder
1 medium onion, sliced
2 garlic cloves, grated in
1 C chicken broth
1/3 C golden raisins (optional)
1 1/2 T tomato paste
Instructions
Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
Heat oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned; then add curry powder and toss to coat. Remove from pan.
Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins (optional), and tomato paste.
Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
Serving
Suggestions
White rice
Originally Submitted
8/20/2012
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