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.
- Bay leaves
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 lbs of boneless, skinless chicken breast, chopped
- Curry Seasoning
- Tomato sauce
- Cayenne Pepper
- White wine (optional)
Step by step…
- Season the chicken with curry seasoning, ginger, and salt a few hours before cooking.
- Heat oil in a large skillet with cumin and bay leaves.
- Add the onion and green pepper and cook until soft.
- Mix in chicken and cook until seared.
- Pour in a little white wine to deglaze the bottom of the skillet (optional).
- 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.
- Let the mixture simmer before mixing in Sriracha and cayenne pepper until you reach your desire heat intensity.
- Serve over whole grain rice.