We have kind of a thing for chicken curry.
I don't make it very often, because, well it takes awhile and is much more complicated than our usual throw-whatever-we-have-together type dinners.
But this week has been a little rough, so I decided to surprise hubby today with this (it's his favorite)!
I use this curry powder from Hannaford. I love it, because the ingredients are very basic, AND there are directions on the back!
I loosely follow the directions, but often times don't have every ingredient handy. So I will share with you what I used for tonight's dinner!
2 Tbsp olive oil
2 cloves crushed garlic
1 tsp chopped ginger
1 chopped onion
4 tbsp mild curry powder
1 lb chopped chicken breast (boneless, skinless)
1 cup unsweetened almond milk
First, chop then crush the garlic, and chop the ginger:
Heat the olive oil over low/medium heat and chop onion while the pan is heating up.
Add garlic, ginger, and onion to the pan, and sautee until golden, about 15 - 20 minutes. While this is cooking, chop up the chicken and set aside.
Add the mild curry powder and coat onion mixture thoroughly. Allow it to cook for about 5 minutes over low/medium heat.
Add chicken and sautee for 5 minutes.
Add almond milk to mixture, reduce heat to low, and simmer for about 20 minutes, or until chicken is thoroughly cooked.
While chicken mixture is simmering, cook vegetables and rice in separate pans.
Once chicken is thoroughly cooked, the veggies and rice should be done too!
Measure out your portions and EAT! :)