We have had the longest, coldest spring I can remember in Colorado and this past weekend was the worst. Not the worst weather but the worst because we should be enjoying the most beautiful balmy days yet instead the heat is running, there were 4 days of drizzle and I wondered if I had somehow moved to an alternate universe and by that I mean…Seattle!
Today is sunny and it’s so beautiful but Saturday morning was cold so when I saw this recipe and I felt warmed just reading it. My lovely friend Jamie at www.lifesafeast.blogspot.com had just been a part of a food blogger conference in London (lucky!) and had shared this wonderful dish made by the equally lovely Meeta from www.whatsforlunchhoney.net. I am crazy about curry…especially since the opening of a local spice shop that offers the freshest and best spices imaginable…so I stopped in my tracks and had to make this dish! I will often make this Japanese Curry when I’m in the mood; but it requires carrots and potatoes, not something I always have on hand; so this was very up my alley!
Evidence of how much this appealed to me? I had a party planned that evening with 30 guests and I was making something that I didn’t plan to serve to them…was I nuts?
I was lucky to have JUST (I mean, that morning!) cooked some chicken thighs. I don’t know about you but it seems I will often get inspiration from food expiration dates, as in…AARGH it’s going to go bad, I HAVE to cook something with it (or even AARGH I need to get rid of this so I have room in the fridge for party foods!).
I didn’t know when I threw the chicken in a pot of water with onion, celery and garlic that later that morning I would have the delicious aroma of curry wafting through the house – but that’s exactly what did happen and with the chicken already cooked…this was soooo easy. Mosey on over to Jamies site for directions if you’re using whole chicken pieces; I’ve revised this recipe to suit my already cooked chicken. So easy and so good, thanks ladies!
Chicken Curry
Ingredients
- Chicken pieces for 4 to 6 (I used 4 thigh pieces that had been cooked and the meat pulled from the bone but would be great is you have leftover chicken of almost any sort)
- 2 Tbs vegetable oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, chopped
- 2 cans (14 oz. ea) chopped tomatoes
- Salt and freshly ground black pepper
- 2 Tbsp curry spice – I actually mixed a Tbsp of Medium Yellow Curry with a Tablespoon of Tikka Masala so altogether had these incredible spices:
- Coriander, Turmeric, Ginger, Fenugreek, Anise, Cayenne, Cumin, Cinnamo, Black Pepper, Yellow Mustard, Mace, Cardamom, Paprika, Chiles, Garlic, Charmjushka, Spearmint, Cloves
- Whew!
- Several tablespoons Greek yogurt, regular yogurt or sour cream (I had sour cream…just barely enough!)
- ¼ to ½ tsp Cayenne pepper or chili powder/flakes or to taste
- Juice of about half a lemon
- 1.5 cups Basmati Rice
Preparation
- Cook the basmati rice first. Rinse and drain two or three times. Put 1.5 cups of rice in a large saucepan and add 3 cups of water and a pinch of salt. Once the water starts to boil, cover and cook on low heat for approximately 35-40 minutes, stirring occasionally. Remove from heat, fluff and cover when finished to keep warm.
- Add the oil and the chopped onions to a skillet and sauté, stirring often, until tender and golden brown. Add the chopped garlic and continue to cook for another minute or two until the garlic is tender; stirring often.
- Stir in the tomatoes, add the spices and the salt and pepper, stir until blended and simmer for 20 minutes.
- Add the cooked chicken to the pan and continue cooking on low heat for another 10 minutes.
- Add the yogurt or sour cream to the pan and mix thoroughly…adjust to your preference!
- Taste and adjust seasonings; squeeze in one or two squeezes of lemon juice to brighten the flavors and you’re done!
- Turn off the heat and cover. Allow to sit so the flavors meld a bit. Before serving, gently reheat if necessary and serve over basmati rice.
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{ 10 comments… read them below or add one }
Looks so tasty! Love using leftovers as I always have so many in my fridge. Easy too. What’s not to like?
Haha! My “to cook” list is also often dictated by the use-by dates in my fridge too! This looks like an excellent use of cooked chicken – never heard of that method before but one I will definitely be trying out!
I can only imagine being a dinner guest, walking in smelling curry and then not seeing curry on the dinner table!!! But I’m betting what WAS served to your guests, was just as delicious! Brilliant using cooked chicken!
Luckily it was finished and put away several hours before they arrived…or else I guess I would have had to configure some kind of curry cup for 30!
Love it all the way through. What a great dish, and I love the connect that runs through it! WOW!! Well done Barbara!
This sounds right up my alley, too – what a great combination of flavors! And easy, to boot!
I think my dad will be proud of all this. The original recipe was his! I love it. This looks grand and yes I love the idea of using ready made chicken! brilliant!
Well, must tell your Dad thanks…not kidding when I say a new go to for leftover chicken. I mean, how many chicken salads can a girl make?
It’s like a chain letter but tastes better! Love it! And love seeing your version made with cooked chicken which I’ll do next time I have leftover chicken. And your poor party guests! What must they have thought when they walked into your house to the incredible curry odor of this dish wafting through the air and then got served something else! Ha! But glad you liked this; we loved it!
Yum, this looks like a fab weeknight dinner! Love it!