This is one of my absolute, all-time favorite meals. I always clean my plate (and am sometimes tempted to lick it clean), and leftovers disappear in a hurry over the next day or so. I used to have to go to an Asian market to find this curry sauce mix, but then my local grocery store started carrying it – happy day! I had a friend from Sri Lanka during my study abroad that used to make a dish almost exactly like this (I blame him for my addiction), and this is as close as I can get without knowing the secret of making that curry sauce.
Brown Chicken Curry
- 1 lb. boneless, skinless chicken breasts, cubed
- 1 c. diced white onion
- 3-5 small to medium red potatoes, cubed
- 1-2 large carrots, sliced*
- 1 1/4 c. frozen peas, thawed
- 2 1/2 c. water
- 2 Tbsp olive oil
- 1 package Golden Curry sauce mix, in your desired level of spicy (we like mild), cut into small chunks
- White rice (however much you need for however many people you have)
*I actually use baby carrots, and slice a whole bunch, because I’ll actually eat the leftover baby carrots, whereas if I have to buy a bunch of large carrots I’ve found the extra never get used up.
- Saute the chicken and onions in the oil until chicken is browned on all sides. Prepare other veggies during this.
- Add potatoes, carrots & peas, and saute a few more minutes.
- Add water and bring to a boil. Reduce heat, cover and simmer until meat is tender, about 10 minutes.
- Remove from heat, add chunks of curry sauce mix, and stir until completely melted.
- Return to heat and simmer uncovered 5 minutes, stirring constantly, as sauce thickens.
- Serve hot over white rice, and enjoy.