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Curried Chicken

Easy.Home.Entertainemnt.with.C's picture
Ingredients
  Whole chicken breasts 1 1⁄2 Pound, skinned and boned (2 Medium Sized)
  Cornstarch 1 Tablespoon
  Curry powder 1 Tablespoon
  Instant chicken bouillon granules 1 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crushed
  Cooking oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Celery stalks 3 , thinly bias sliced to make 1 1/2 cups
  Onion 1 Medium, cut into thin wedges
  Cherry tomatoes 8 , halved
  Peanuts 1⁄2 Cup (8 tbs)
  Raisins 1⁄2 Cup (8 tbs)
Directions

Cut chicken into 1-inch pieces.
For sauce, stir together cornstarch, curry powder, bouillon granules, thyme, and 1 1/4 cups cold water.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry garlic in hot oil for 15 seconds.
Add celery and onion; stir-fry about 3 minutes or till celery is crisp-tender.
Remove vegetables from the wok or skillet.
Add half of the chicken to the hot wok or skillet.
Stir-fry about 3 minutes or till done.
Remove chicken.
Stir-fry remaining chicken about 3 minutes.
Return all chicken to the wok.
Push chicken from center of the wok.
Stir sauce; add to center of the wok.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Return vegetables to the wok or skillet; stir ingredients together to coat with sauce.
Add tomatoes.
Cover and cook for 1 minute.
Stir peanuts and raisins into the chicken mixture.
Serve immediately atop hot cooked couscous or rice.
If desired, pass condiments.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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