Wednesday, July 27, 2011

Curry Chicken Stir-Fry

Curry Chicken Stir-fry is a delicous and simple recipe to make for lunch or dinner. The recipe will take  about a hour to prepare and cook. Serves 3 people.

Spicy Curry Chicken Stir-Fry
  • 1/2 small red onion
  • 2 large chicken breasts
  • Chili Peppers (optional and add as much as you want)
  • 1 tbsp of curry powder
  • 1 tsp of cayenne pepper (optional)
  • 2 tsps of turmeric 
  • 1 large red potato 
  • 1/4 cup of cilantro 
  • 4 cloves of garlic
  • 1/8 cup of broth -beef or chicken


Preparing the potatoes

                                                                     First, cut up one large red potato into medium size chunks. I always leave on the skin for extra nutritional value but, it is optional. Place the potatoes into a microwavable dish and season with salt. Cook the potatoes in the microwave until the potatoes are soft. Will take approximately 7 minutes.


Fresh ingredients. Yummy!
Preparing the stir fry

While the potatoes are cooking, chop the chicken, red onion, chilies, and garlic. Heat up a stir-fry pan on a high heat and add the olive oil and garlic. Then, add the other ingredients once the garlic begins to sizzle. Add the curry powder, turmeric, and cayenne pepper. Allow everything to saute for about 5 minutes on a medium high heat. 


After 5 minutes, add the potatoes. Then, add a bit more olive oil to the stir fry to help the potatoes to brown. Continue to cook on a medium heat for 5 minutes more. Then, reduce the heat to a simmer and add 1/8 cup of broth to the pan. Cover the the stir-fry and allow to cook for about 10 minutes. The broth will help soften any potatoes still chewy. 

After ten minutes, salt and pepper the stir-fry for taste. Serve the stir-fry with rice and a favorite vegetable. I served mine with pan fried eggplant. Also, I garnished my stir-fry with cilantro and a fried quail egg for additional flavor. Enjoy!

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