I am always messing around with different variations of Curry Chicken..Sometimes its more saucy and tastes similar to Butter Chicken, and then there's times where its more hearty and I just cook the chicken after I've marinated it...All are usually tasty, but I think its OK to cheat sometimes and throw it together really fast without stealing from the favor..
With this recipe, my cheat spot was using boxed rice (so sue me) and just marinating the chicken breasts for a couple hours before in a curry sauce, so all i had to do was prepare the rice and cook the chicken up fast in the wok! Just try it-you'll like it!
Nathan and Benjamin scarfed it down and wondered why there wasn't more!
you'll need:
2 boneless chicken breast, thawed
1 1/4 cup plain yogurt
1 heaping tablespoon curry
2 tsp minced garlic
1 small purple (or white is fine) onion finely chopped into tiny pieces
1 tsp soy sauce
1 tsp lemon juice
1 box of oriental rice/vermicelli mix
In a huge Ziploc bag throw in yogurt, curry, garlic and onions. Play around with the bag so the yogurt takes in all the ingredients..Drop in soy sauce and lemon juice and repeat with the playing...give it a couple of squeezes...
Take chicken breasts and poke them with a fork to make some holes..(this will help Mr. chicken to really soak in the sauce)
Allow chicken mixture to sit in fridge for an hour or two or even the night before, until you are ready to cook it.
Prepare rice mix according to directions..You can add a little ginger, Cinnamon, and curry if you'd like, but it already comes with a seasoning mix..
While rice is cooking, heat up large wok with a little peanut oil and drop contents of chicken marinade into wok..Continue to stir while you cook, so sauce doesn't get caked to side of wok...Cut up in small bite size pieces..
Serve over bed of rice and enjoy!!
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