1 Golden Curried Chicken and Vegetables

Curry Chicken Vegetables RiceMy husband lived in Japan for a couple years and this is his favorite curried chicken. I have been using S&B's Golden Curry....until now. I like the mild version, whereas my husband loves the hot, sweat dripping down your face kind. I don't understand sweating while you are eating....

This recipe has nice chunks of carrots, potatoes and onions. It does need a touch of sweetness to balance out the heat of the curry, so add a chopped apple during the last five minutes of cooking. Or, if you prefer, drizzle a little bit of honey to taste at serving.

To get that golden brown color, add just a touch of McCormicks Caramel coloring. Doesn't change the taste. Just looks better. Looks just like the picture on the box of S&B's curry. It's not often that I make something that looks just like the picture on the box!

I put oil in the pan and get it hot. Then I add the curry powder, stirring for about 30 seconds. This enhances the flavor of the curry and infuses it into the oil.

I get all my vegetables ready. Chop, chop, chop away!

Then I put my onions in and saute or cook on medium heat for a minute or two. This is the point where it smells so good....
Put my chicken in...
And cook it until I don't see any pink. That looks so good!
Then make the chicken broth. This stuff is so much better than the cube or powder!
Dump the broth in, your carrots and potatoes, and add about 2 c. more water to cover the veggies. Bring to a boil, cover, and simmer for 20 minutes.
Uncover, then add your thickener: 2 T. + 1/4 c. cold water mixed together. Slowly pour over your mixture and stir until thick and bubbly. Serve over hot rice. Soooooo good!

Golden Curried Chicken
Adapted from Better Homes & Gardens
(4x6 printable recipe) (full page recipe)

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