Remember this recipe? Here's a much simpler recipe if you're just craving something curried.
Curry Chicken Remix
Original Recipe, more or less
1 chicken breast
1/2 cup chicken broth
1-2 teaspoons curry powder
1-2 teaspoons flour
Cayenne Pepper, to taste*
Oil
Cut chicken into cubes. Saute the chicken in a skillet with a small portion of oil (less than needed to cover the bottom of the pan; it's just to prevent sticking), until no longer pink. Remove from pan. Deglaze the pan with chicken broth, then add curry powder and flour. Stir until thickened. Pour over chicken.
Serve with rice.
My Notes:
*I found this recipe to be a bit boring without some heat, so I suggest adding some. If you can get your hands on some Indian chili powder, I recommend it. Otherwise, cayenne pepper should work fine.
I actually had found a recipe something to this effect, but the chicken was breaded with flour and egg whites first.
Obviously, this produces a small portion. Adjust quantities as needed; if you want more sauce, start with more chicken broth. Jazz it up with carrots and some ginger if you want. The whole thing takes about 20 minutes, so long as the chicken isn't frozen, so it's a nice and quick alternative to my other recipe, without using all the ingredients I don't use terribly often.
One of my friends likes to randomly experiment with things. One of these days, I'll take a page out of his book and try some sort of curry soup. Or something.
