Chicken Curry Saute


chicken curry

A Curry is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian or Fijian. Their common feature is the incorporation of more or less complex combinations of spices and/or herbs, usually (but not invariably) including fresh or dried hot chillies.

In the original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.

Interestingly, Curry powder, a commercially prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.

Dishes called “curry” may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may also be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.

Curries may be either “wet” or “dry.” Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture.

Our recipe is a wet curry and is absolutely divine!

Chicken Curry Saute

Ingredients:

  • 2 tablespoons vegetable or peanut oil
  • 1 green bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 red bell pepper, sliced
  • Salt and pepper to taste
  • 1 pound boneless, skinless chicken breasts, cubed
  • 2 teaspoons curry powder
  • 1 cup coconut milk
  • 1 tablespoon lime juice
  • Prepared long grain rice

Directions:

Cook rice according to package directions.

Meanwhile, In large skillet, heat oil over medium heat.  Season chicken with salt and pepper and saute until no longer pink. Sprinkle curry powder over chicken.

Add sliced peppers to skillet and saute until crisp-tender, approximately 5 minutes.  Stir in coconut milk and cook until slightly thickened, approximately 3 minutes.  Stir in lime juice.

Serve with rice.