Chicken Curry… or Something Like It

Alright, I admit it. I have no idea how to make a proper curry, and based on my research I probably don’t have the best tools or the most authentic ingredients. But I decided to throw together a random assortment of things found in my kitchen and it turned out surprisingly well. It had a great flavor, the perfect consistency, and to top it off the chicken was actually cooked well.

Ingredients:

  • Oil
  • Cumin
  • Bay leaves
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 lbs of boneless, skinless chicken breast, chopped
  • Curry Seasoning
  • Ginger
  • Tomato sauce
  • Cayenne Pepper
  • Sriracha
  • White wine (optional)

Step by step…

  1. Season the chicken with curry seasoning, ginger, and salt a few hours before cooking.
  2. Heat oil in a large skillet with cumin and bay leaves.
  3. Add the onion and green pepper and cook until soft.
  4. Mix in chicken and cook until seared.
  5. Pour in a little white wine to deglaze the bottom of the skillet (optional).
  6. Add tomato sauce (or paste). I was concerned the sauce would be too thin but it thickened up to the perfect consistency. It also had ‘roasted garlic’ in it, which added a great flavor.
  7. Let the mixture simmer before mixing in Sriracha and cayenne pepper until you reach your desire heat intensity.
  8. Serve over whole grain rice.
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Jalapeno-Jelly Chicken Breast

This isn’t the healthiest chicken dish I’ve ever made but it turned out great. Leaving the skin on is a major splurge but it really boosts the flavor. Of course this can also be made with boneless, skinless chicken breasts for a healthier alternative.

Ingredients

  • Chicken Breasts
  • Olive Oil
  • Chili Powder
  • Onion Salt
  • Garlic Powder
  • Jalapeno Jelly
    • This was given to me as a homemade gift but can also be purchased… or if you’re feeling particularly adventurous you can always make it at home.

Instructions

     Total cook time: 30 to 35 minutes

  1. Prepare your grill. We used charcoal, piling it on one side to take advantage of indirect heat.
  2. To prepare your chicken, drizzle some olive oil over the top. Then cover the chicken with your desired amount of seasonings (chili powder, onion salt, and garlic powder). Just as an aside, we probably should have used some paprika.
  3. Place the chicken on indirect heat and cover for 20 minutes.
  4. Move the chicken closer to the direct heat (or even directly above it) for another 5 minutes.
  5. To get a char on the skin, flip the chicken over right about the direct heat for a minute or two. Leaving it too long with result in burnt skin… or even no skin.
  6. Flip the breasts over and finish by topping with the jelly (about 1/2 tbsp per breast) and cooking for yet another 5 minutes. We had to turn the chicken about halfway through because the jelly wasn’t caramelizing at an even rate.
  7. Done! We paired it with this Grilled Corn on the Cob and there was plenty for leftover lunch salads!

Jalapeno-Jelly Chicken Breast

This isn’t the healthiest chicken dish I’ve ever made but it turned out great. Leaving the skin on is a major splurge but it really boosts the flavor. Of course this can also be made with boneless, skinless chicken breasts for a healthier alternative.

Ingredients

  • Chicken Breasts
  • Olive Oil
  • Chili Powder
  • Onion Salt
  • Garlic Powder
  • Jalapeno Jelly
    • This was given to me as a homemade gift but can also be purchased… or if you’re feeling particularly adventurous you can always make it at home.

Instructions
     Total cook time: 30 to 35 minutes

  1. Prepare your grill. We used charcoal, piling it on one side to take advantage of indirect heat.
  2. To prepare your chicken, drizzle some olive oil over the top. Then cover the chicken with your desired amount of seasonings (chili powder, onion salt, and garlic powder). Just as an aside, we probably should have used some paprika.
  3. Place the chicken on indirect heat and cover for 20 minutes.
  4. Move the chicken closer to the direct heat (or even directly above it) for another 5 minutes.
  5. To get a char on the skin, flip the chicken over right about the direct heat for a minute or two. Leaving it too long with result in burnt skin… or even no skin.
  6. Flip the breasts over and finish by topping with the jelly (about 1/2 tbsp per breast) and cooking for yet another 5 minutes. We had to turn the chicken about halfway through because the jelly wasn’t caramelizing at an even rate.
  7. Done! We paired it with this Grilled Corn on the Cob and there was plenty for leftover lunch salads!