Quick Chicken Curry Experiment

Mmmmmm :)

So I fully know that pretty much anyone who's ANYONE, loves Indian food. I also know that it's not necessarily the most difficult thing to make. However, it is a daunting task for me, as I've never really cooked it. Also, I've only eaten it a few times! So this was a fun (albeit not overly challenging) dinner for me to make. I know I probably should've ran to the store before, like I was going to. However, it was nice to know that I could make a nice authentic-tasting dinner with ingredients that were all in my pantry or fridge :) This was quite the winner, and a very nice icebreaker to get me into trying some Indian recipes. Still wishing I had ran for some naan, though... Ah well, another time. :) And here's my quick chicken curry!
 ---------
Time from start to finish: About 20 minutes.


Ingredients:
2 cubed boneless, skinless Chicken Breasts
1 Tbsp Vadouvan*
1 Tbsp Tandoori Spice*
1 tsp Cayenne Pepper
2 Tbsp Canola Oil
1 small yellow Onion, sliced
3 Garlic Cloves, minced or made into a paste
1/2 can-1 can chicken broth
1 dollop sour cream


Heat your oil on medium-high, and toss in your onion and garlic, and basically stir fry for about 20 seconds. Do not burn the onions or garlic! Add the chicken to the hot pan, and toss around, letting it get a nice sear on all sides. Lower pan heat to medium low, and add in the spices. Stir until well combined, then add the chicken broth. Turn pan back up and bring to a boil. Add the sour cream and stir well. Cook for about 2 minutes, or until sauce is thick enough to coat a spoon.


Served over rice mixed with Indian spices of your choice


*Found at Williams-Sonoma. If you can't find these at your local grocery store, 2 full Tbsp of curry powder of your choice, or any Indian blend will do the trick!


Eat Well,
Melissa