This recipe was perfect when I wanted something exotic, but not as time-intensive as this dish. Because... lets be honest. We make Indian food in our house once a week. We just can't get enough. And I feel like when you make Indian food you just have to have Naan bread. And a strawberry lassi is such a cool, refreshing contrast to the spice, so you have to have that. Sooo if I want to cut down on time prep, I go with an easier main dish. This was perfect.
Curry Chicken4 tablespoons butter
1 onion, chopped
1 tablespoons flour
1/2 teaspoon slat
1/4 teaspoon pepper
2 teaspoons curry powder
1 cup chicken broth
1/2 cup sour cream
2-3 cups cooked, chopped chicken
cilantro (optional)
Melt butter and saute onions. Stir in flour and spices. Cook 5 minutes. Add broth and cook until it thickens. Remove from heat. Stir in chicken and sour cream. Serve over rice and garnish with cilantro.
Note for Next Time: I thought the sour cream made it a little too....sour creamy. Next time I would substitute at least half of the sour cream with plain yogurt.
2 comments:
Jess, I'm SO excited to make this one of these days. I don't use enough curry in my cooking...and I LOVE it!
Jess, I finally got around to making this the other night. Fabulous! I used half sour cream and half plain yogurt like you suggested. It was great! Although, Gary said he would have liked more sauce, so maybe next time I'll 1.5 the sauce to the chicken. Thanks for a wonderful recipe. I'm totally craving Indian food with this pregnancy. I just lack the energy to take the time to make it. This was a great fast fix.
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