Sometimes you want an exotic taste out here in the cornfields… and sometimes, you don’t want to cook for hours. Here’s a great quick and easy recipe, and I bet you already have most of the ingredients in your pantry. This recipe makes two generously-sized portions. As my step-dad Jerry would say, “This is some serious belly-timber!”
- 2 chicken breasts, cubed (then seasoned with salt and pepper)
- 2-3 potatoes, peeled and cubed (bite sized)
- 1 small onion, thinly sliced
- 2 garlic cloves, chopped
- 3 T butter
- 2 T curry power (we split that between sweet and spicy)
- 1 T cumin
- 1 C plain yogurt (regular or greek – in a pinch, you can substitute sour cream)
- 1 t lemon juice
- 1 1/2 C chicken broth.
Drop potato cubes into a pot full of boiling, salted water. Boil for 5-10 minutes (depending on the size of your dice), until they are almost done, but not quite. Drain and set aside.
Melt 1 T of the butter in your favorite frying pan, and toss in the chicken cubes. You want to get a nice caramelization and browning on each side. When nicely brown and cooked, drain on a paper towel.
In a large heavy skillet, melt 2 T of butter (don’t get it too hot!), and add the onions and sauté until they begin to turn clear. Then toss in the garlic and stir for about a minute, until it gets fragrant. Add the curry powder and cumin and stir to coat, then add the chicken broth and get to a nice simmer. Add in potato cubes and chicken and continue to simmer until potatoes are cooked through but not falling apart.
When everything is cooked, reduce heat and stir in yogurt and lemon juice until you get a nice consistency (if it looks too thick, add a little more broth).
Serve over white rice. If you want a more authentic flavor, use Basmati rice.
Pro tip: replace 1/2 of the water you cook the rice in with coconut milk.
Garnish with chopped cilantro or cashew bits (or both!).
This dish pairs wonderfully with either white or red wine, and it’s a great cozy-up dish in the winter!