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

 
Ingredients

• 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.

Directions

1. Saute the chicken and onions in the oil until chicken is browned on all sides. Prepare other veggies during this.
2. Add potatoes, carrots & peas, and saute a few more minutes.
3. Add water and bring to a boil. Reduce heat, cover and simmer until meat is tender, about 10 minutes.
4. Remove from heat, add chunks of curry sauce mix, and stir until completely melted.
5. Return to heat and simmer uncovered 5 minutes, stirring constantly, as sauce thickens.
6. Serve hot over white rice, and enjoy.