Wednesday, March 23, 2011

Curried Chicken

This is a great and quick dish. I discovered something called stir fry chicken at our grocery store. It's become my favorite cut of chicken. They also have stir fry pork and beef. The cut is about 1/2 inch strips of meat but they cook really fast making them perfect for rushed dinners.
Curry is often a dish served with a lot of extras. I served this with currants, almonds and lemon slices. You can easily include other nuts, fresh herbs or anything that sounds good (chutneys are often served with curries). I made fresh pitas and will share that recipe tomorrow.

Curried Chicken
1 onion, chopped
2 teas minced or paste ginger
1 head (bulb) garlic, minced or mashed (I often smash the unpeeled cloves under a jar and then remove the peels)
2 teas curry powder
2 teas cumin
2 teas lemongrass paste
1 onion sliced
2 green peppers, chopped or sliced
2 tbs sour cream
Lemon juice (about 1/2 lemon)
4 3/4 pounds stirfry chicken (this is what I used - feel free to use more or less chicken)
In a blender, puree lemongrass, ginger, garlic, curry powder, cumin and chopped onion until a thick paste. Heat oil in deep skillet. Saute the sliced onion and peppers until they start to soften. Add paste and let brown. Squeeze lemon juice over pan to loosen anything sticking. Add chicken and fry until the chicken reaches 180 degrees. With this cut cooking should take about 10 minutes. Stir in sour cream and remove from heat.
Serve over salad greens on a pita.

*ginger and lemongrass paste can be found in nearly any grocery store produce section. They can come in small jars or plastic tubes. Lemongrass can be optional.

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