Simple chicken curry — Make extra to "cook once and eat twice"

Simple Chicken Curry

This quick and easy chicken curry, is one that you can make again and again and again. It never seems to get old, and I make it throughout the year, but especially in winter and early spring.

Cooking “from scratch”

I cook “from scratch” almost every evening, and I don’t have time to make complicated recipes during the week.  You can prepare this chicken curry in about 30 minutes and it will add variety to your menu rotation.  Another bonus is that is uses easy to find ingredients that you probably already have in your kitchen pantry or freezer.

(If you don’t have most of these items on hand and ready to use, we need to talk about stocking your pantry for easy meal preparation.)

This recipe traces its roots to an old tried and true recipe I found in a Craig Claiborne cookbook a long time ago.  For those of you who aren’t old enough to remember him, he was a New York Times food editor and restaurant critic back in the 1980s and 90s.  I guess I’m showing my age on this one.  In any case, the original cookbook is long gone from my collection so I really can’t report on how close this recipe is to his original version.  In any case, this dish lives on and is definitely worth adding to your recipe collection.

By the way, if you are cooking for two (or one), this makes a good “cook once, eat twice” dish which comes in handy at this time of year.  If you make it, please share it with a friend or family member, or post it to your FB or Instagram.

 

Barbara Spalding RDN Culinary Dietitian

Hi, I am

Barbara Spalding MS, RDN, Culinary Dietitian

As a dietitian and world traveler, I love bold flavors — in food and in life. 14 years ago, I fell down the rabbit hole into Breast Cancer Wonderland. Since then, I’ve learned to cook differently while savoring the pleasures of food and companionship. I’ve built a resilient new life and a bold new kitchen. Let me show you the flavors of the world.
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Print Recipe
Simple chicken curry
Votes: 0
Rating: 0
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Rate this recipe!
Course Main Dish
Cuisine Fusion, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Fusion, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Slice chicken into small pieces that are 1/4"- 1/2" thick.
  2. Spray large skillet with canola oil and add onion. Cook and stir over medium heat for 3-5 minutes until soft.
  3. Add the chicken and continue to cook for another 5 minutes.
  4. Sprinkle garlic powder and curry powder over the chicken and add the water. Cover and continue to cook for another 10-15 minutes until chicken is cooked through.
  5. Add raisins, almonds, cashews (if using) and half and half. Cook on medium high for 2-3 minutes until sauce slightly thickens.
  6. Serve over brown rice with a green vegetable and/or side salad.
Recipe Notes

Nutrition Information (per serving): 330 calories; 7 grams fat; 1.5 grams saturated fat; 135 mg cholesterol; 160 mg sodium; 12 grams carbohydrates; 2 grams dietary fiber; 54 grams protein (values are approximate).

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