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Chicken Curry in a Hurry with Mark Bittman

There are a few cookbooks and recipes that are my Go-To’s.  Two of the cookbooks are ‘How To Cook Everything’ and The Minimalist Cooks at Home.

Both of the books are by Mark Bittman and one of my favorite recipes in one of the books is ‘Chicken Curry in a Hurry’.  Luckily, you can now access many of Mark Bittman recipes at your fingertips….

There is now a How to Cook Everything Mobile App. The app. has 2,00 recipes (the entire contents of How to Cook Everything) and how-to illustrations. Plus, you can vote for your favorites after you have tried them. Can you imagine being at the store, seeing an item on sale and be able to choose your dinner recipe from your phone?

I first started making Chicken Curry in a Hurry (from ‘The Minimalist Cooks at Home) a few years ago and trust me, it will break the boring chicken problem and not the bank. You must try it.

Chicken Curry in a Hurry (Mark Bittman)

1 Tbsp canola, corn or other neutral oil
1 medium onion, peeled and sliced (We use a sweet onion)
1/3 cup golden raisins (optional: have used golden and traditional)
Salt and freshly ground pepper
1 1/2 tsp. yellow curry powder, or to taste
1 pound skinless, boneless, chicken breast halves (we usually use 2 breasts, butterflied)
1 cup sour cream (we use light sour cream)
Minced fresh cilantro or parsley for use after plating

1. Put the oil in a large skillet over medium-high heat. When hot, add the onions, sprinkle with some salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat to medium, sprinkle with about half of the curry powder, and continue to cook a minute or two.You can now toss in the raisins.

2. Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2-3  minutes on each side and then transfer to a plate.

3. Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for 2-3 more minutes, or until cooked through, turning once.

Garnish (fresh cilantro is my favorite) and serve.

By the way, I am not the only Mark Bittman fan here at The Family Kitchen

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