Thursday, February 3, 2011

Curry in a Hurry

Dear Readers,

I haven’t posted in awhile because I’ve been super busy with work during the week days and entertaining on the weekends. Not to mention getting stuck in Brooklyn for 5 days buried under 18 inches of snow. The weather in the Northeast this season has been unbelievable! And lucky us, we’re gearing up for another storm this weekend and beginning of next week. Snow, on top of snow, on top of more snow with a little ice thrown in. But I’m not complaining. In my mid-20s I left Los Angeles after 7 years because I missed the seasons and now seasons are what I get!

Being that I’ve been so busy, I’ve been making quick recipes that take little to no effort to make but still taste deliciously warm and satisfying in this cold weather. I came across a simple curry recipe the other day and, with a few modifications, I made it my own. I don’t have exact measurements because I just threw things together, but it turned out nicely and my hubs and I really enjoyed it. I actually think I would even consider serving it at a dinner party with a side of couscous and perhaps some slow roasted squash and onions. Anyway, it couldn’t be easier if you need a quick dinner option this week.

Truly & tastefully,

Curry in a Hurry
4 boneless skinless chicken breasts
3 medium yellow onions
1 quart of button mushrooms, sliced
3 cups of chopped fresh spinach
Yellow Curry Powder (to taste)
1 cup of sour cream
1 cup of water
1 packet of chicken bullion
Cilantro for garnish
Olive Oil – probably about 8 tablespoons

Curry Prep:
Chop the onions coarsely and sauté them in about 3 tablespoons of olive oil over medium heat in a large skillet until they start to become translucent. Generously sprinkle with yellow curry powder and stir. Add mushrooms and spinach and sauté until mushrooms become pliable. Sprinkle more curry powder (to taste) and stir. Add a cup of water and a packet of chicken bouillon. If the bouillon is sodium free, add a pinch of salt - if it’s not sodium free, watch the amount of salt you add (mine didn’t need any extra). Add pepper to taste. Turn the veggies on low and let them simmer while you prepare the chicken.

In a separate pan heat the remaining olive oil until it it sizzles when a drop of water is thrown in. Cut each chicken breast into 3 pieces to create large chunks. Sprinkle the breasts with pepper and yellow curry powder. Place your chicken breast pieces spice side down in the oil and sprinkle the naked side with more curry and pepper – again this is to taste, I don’t have exact measurements. If you like a strong curry flavor, add more curry, if not – don’t add as much.

While the chicken is cooking, add about 4 heaping tablespoons of sour cream to your vegetables and stir. The sour cream mixes in and creates a creamy sauce. The recipe I used called for a cup of sour cream, but I thought that might be a little too much so I added 3 tablespoons and then one more after tasting.

Once the chicken juices run clear, transfer the chicken into the skillet with the vegetable and coat the chicken with the sauce. Cover and simmer on low for an extra 20 minutes so the chicken gets nice and tender. Sprinkle with chopped cilantro before serving.


  1. This looks very easy and yummy. Curry is so good for you, too!

  2. Pink Kitchen - so easy and so yummy. I've make this two more times since I first posted it and it wasn't even that long ago. We've really enjoyed it and I hope you do too!