Curry chicken, or chicken curry, can be prepared a variety of ways. The essential ingredient is curry, a distinct Indian spice blend. Curry can also refer to sauce, the term coming from the South Indian word kari. Curry chicken is popular in India, Southeast Asia, and the Caribbean. Distinct regional dishes from various countries found their way to the United States through immigrants.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb chicken breasts, boneless and skinless
2 Tbsp soy sauce
1 Tbsp cornstarch
- 3 Tbsp canola oil
- 1 Tbsp curry powder
- 2 carrots, peeled and cut in ¼-inch slices
- 1 green bell pepper, deseeded and cut into slices
- ½ yellow onion, sliced
1 tsp sesame oil
- 1 tsp sugar
Directions
- Cut chicken into flat, thin slices, about the size of a matchbook.
- Combine soy sauce and cornstarch in a medium bowl. Add chicken. Set aside.
- Heat a large pan or wok to medium high heat and add canola oil.
- Add curry powder and stir about 5 seconds, until fragrant.
- Add chicken with marinade, cooking about 2 minutes.
- Add carrots, bell pepper, and onion. Cook 2–3 minutes. Vegetables should be barely soft and chicken cooked through.
- Add sesame oil and sugar, mixing well. Cook about 30 seconds.
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