This simple curry, courtesy of the Poor Chef, is a fantastic one-dish meal. If you like, you can use new potatoes -- three or so of them -- instead of a baking potato.
Credit: Charles Mattocks, the Poor Chef
- 2 skinless, boneless chicken breasts, diced
- 1/4 cup vegetable or canola oil
- 1/8 cup lemon juice
- 1-2 tablespoons curry powder (depending on heat level desired)
- Salt and pepper to taste
- 1 small onion, chopped
- 3-4 cloves fresh garlic, minced
- 14.5-ounce can chicken broth (need only about 3/4 of the can)
- 1 tablespoon cornstarch
- 1 large carrot, thinly sliced
- 1 potato, diced
- 1/3 cup frozen sweet peas, drained
- 2 cups cooked white rice
In a medium bowl, mix chicken, oil, lemon juice, curry powder, salt and pepper. Cover and marinate in refrigerator for at least 30 minutes or longer.
In a large skillet over medium heat, add enough oil just to coat bottom of pan, and heat. Add marinated chicken mixture, chopped onion and fresh garlic. Saute over medium heat until chicken is cooked through and onions are tender. Stir cornstarch into chicken broth and mix well. Add broth and vegetables to pan and cook over medium heat until vegetables are tender, about 10 minutes. Serve over hot cooked rice.
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