curried chicken

Name: Curried Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 package(s) golden curry (your spiciness level); 2 pound(s) boneless skinless chicken breast; 1 large red bell pepper; 1 large yellow bell pepper; 1 large yellow onion; 4 clove(s) garlic chopped; 1 can(s) water chestnuts sliced; 1 can(s) bamboo shoots

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Kyla Stuhlmiller

North Bend, OR

Updated on Jan 8, 2012

After I moved to Japan and got to experience Japanese curry I was very disappointed. So I called my step dad who first made me curry a few years before I moved to Japan and he told me how to make curry. I've since adapted it and made it my own so every time I get the itch for curry I can make it! The thing I LOVE about curry is you can put ANY kind of veggies you want in it. I've had it with carrots, celery, broccoli, tomatoes and all turned out wonderful so be creative!

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In this picture there are more veggies but feel free to add any veggies that you like! Just add ones that take longer to cook in first!

prep time 15 Min

cook time 15 Min

method ---

yield 4-6 serving(s)

Ingredients

1 package golden curry (your spiciness level)
2 pounds boneless skinless chicken breast
1 large red bell pepper
1 large yellow bell pepper
1 large yellow onion
4 cloves garlic chopped
1 can water chestnuts sliced
1 can bamboo shoots

How To Make curried chicken

Step 1

Cut and trim the chicken into 1 inch chunks. Dice bell peppers, onion and garlic. Drain the bamboo and water chesnuts.

Step 2

Heat 1 or 2 tablespoons of olive oil in a deep skillet over med-high heat. Saute onions until they begin to get translucent. Then add chicken chunks salt and pepper to taste. Cook until chicken is done. Remove from heat and place in a bowl.
Step 3

Return skillet to heat add 1 tablespoon of olive oil and let it get hot. Once it's hot add rest of vegetables and saute. Once vegetables begin to soften cover for approximately 5 minutes. You don't want the veggies to get mushy. You still want them to be slightly firm.
Step 4

After the veggies are finished cooking, reduce heat to low and add chicken and onions back to pan. Begin to break curry into chunks and begin to mix. You will need to add a little bit of water at a time to help the curry dissolve and make a sauce. Keep adding curry and water to taste and consistency that you want. I prefer a thicker consistency so my curry is more potent. Once thickness/consistency is achieved serve over rice!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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