~Davis
CURRY SKILLET CHICKEN
(a Fresh Market recipe)
Ingredients:
-6 Tbsp. olive oil
-1 onion, diced
-4 chicken breasts, cut into two-inch dice
-4 garlic cloves, minced
-1/2 tsp. salt
-1/2 tsp. ground turmeric
-1 tsp. ground cumin
-1/2 tsp. of ground coriander
-2 tsp. of organic tomato puree
-2 Tbsp. yellow curry powder
-2 cups chicken broth (I used homemade chicken stock)
-1/2 cup heavy cream (I used whole milk)*
-1 cup fresh cilantro, finely chopped (I used dried cilantro)
-I added steamed broccoli and cooked quinoa
*Some readers suggested using coconut milk instead of heavy cream or whole milk. I think this would be a tasty substitution. If you make this adjustment, I'd love to know how it turns out.
Preparation:
Heat oil in a large skillet, add onions, cook over medium heat until onions are slightly soft. Add chicken pieces, cook for about 5 to 7 minutes, so that the chicken is cooked through. Add garlic and stir for one minute until fragrant. Add salt, turmeric, cumin, coriander, tomato puree, curry powder and chicken broth; stir until combined. Reduce heat to low and simmer for about 5 minutes. Add heavy cream and continue to stir over low heat until well-combined. Garnish with lots of fresh cilantro.
Curry Skillet Chicken |
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