Tuesday, September 10, 2013

Recipe Share {Korma Curry Chicken}

 Recently Joey had been craving curry. Mostly due to the fact that our neighbors cook curry flavored foods all the time! We can always smell the deliciousness wafting from their condo.

I never really cooked curry rice or chicken before, and I had no idea what to try. I had been shopping with a friend a week or so ago and we happened into World Market (which is like a mecca for around the world foods and items). She pointed out this Patak's brand of curry sauces and how she really enjoyed them.
I decided it was time.
Time to bite the bullet and just try to cook SOMETHING that tasted like curry for my husband.
I actually picked up a sauce that seemed a bit different. It was the Patak's Korma Curry Sauce. And it is the basis for this entire recipe.
It actually has more of a coconut and spice flavoring. It is yummy for sure!

So here is what you'll need!
Chicken Breast
3/4 Cup Flour
1 TBS Salt
1 TBS Pepper
1 TBS Garlic Powder
1 TBS Parsley
Korma Curry Sauce
Vegetable Oil

 Step 1: Cut up your thawed chicken breast into bit sized cubes. I would estimate needing about a cup and a half (when cut).
Step 2: Coat skillet pan with vegetable oil and heat to a medium-high heat.
Step 3: Mix together your dry ingredients in large bowl. Then coat chicken pieces. Make sure that each piece is coated thoroughly.
Step 4: Start cooking rice according to package instructions. I measured out 3 cups of uncooked rice to cook for this meal. (we had leftovers...)
Step 5: Place chicken in heated skillet and cook until chicken is cooked through. Outside should be a golden brown color. (make sure chicken is cooked fully, but not over done)
Step 6: Coat the chicken in Patak's Korma Curry Sauce.
Stir together and let simmer for 3-5 minutes. Then serve over rice!



1 comment:

  1. Patak's currey paste is great for those venturing into curry territory! Awesome flavor but not stupidly hot....lol. This looks so yum :-)