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.