Monday, July 11, 2011

Chicken Curry Night

"Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go." - Erma Bombeck

If you had to choose one spice to take with you into the afterlife, I hold that curry should at least make your top 5 choices. I love good Indian curry, especially with Naan bread on the side. While I have yet to figure out a really great homemade curry sauce, I do have some excellent brands to recommend.

Chicken Curry Dinner
Makes about 4 - 5 servings

  • 6 boneless skinless chicken breasts
  • 1 large Vidalia onion, sliced
  • 2 bottles of Curry Simmer Sauce
  • 4-5 slices of Naan bread
  • butter
  • shredded coconut
  • peanuts
  • chutney
  • Greek yogurt
Heat either two medium-sized skillets or one very large skillet over medium heat. Melt a couple of tablespoons of butter in the pan(s). Wash and cube the chicken, and cook until meat is white all over in the pan(s) with the onions. 
If using two pans, you have the option of using two different types of curry, or of using one type in two pans. Add desired jar(s) of curry sauce to the pan(s), and simmer over medium heat for about 15 minutes.
Meanwhile, preheat the oven to 400 degrees F. Place the Naan slices on a couple of baking sheets. Melt a few tablespoons of butter in a small bowl, and brush over the Naan slices with a small brush. Place in the oven for about 2-3 minutes, or until bread is thoroughly heated.
When the chicken curry is finished cooking, serve in bowls with the Naan bread either on the bottom of the bowl or on the side. Use the shredded coconut, peanuts, chutney and yogurt as optional condiments. 

Some brand names for good curry sauces include Tiger Tiger and Patak's. Chutney comes in lots of brand names - I recommend one with Mango, or Major Grey's chutney. You can also serve this dinner with cooked rice.


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