This recipe is the product of my momma’s kitchen experiment. We love curry chicken from our local Chinese restaurant, so when momma was looking for something quick and easy to have for dinner one night, she thought she’d give it a try at home. This is the result. It made a large amount, more than enough for a family of four to eat all that want and more than they should, lol. But ultimately, I finished off the last of it later on that same night. It was THAT good. I think if you could stand to not eat it all that night like we did, it would probably be even better left over.
1lb package boneless skinless chicken tenders
1 lb package frozen stir fry vegetables
1 pepper of your choice, chopped or sliced
1 medium onion, sliced
1/4 head of cabbage, shredded
1/2 C-1 C chicken broth (preference)
2 Tbsp curry powder (to taste)
1/2 Tsp red pepper flake (to taste)
(cooked rice to serve over)
- Prep chicken and vegetables according to ingredient list.
- Stir fry chicken.
- Add in vegetables and cook until hot and slightly tender with onions being translucent.
- Do not drain contents of the pan. Add approximately 1/2 c to 1 c chicken broth, to your preference. This determines how “wet” your curry chicken dish will be. If you want more sauce for your rice, you’ll need more broth. Please note that the more broth is added, the more spice you may need.
- Add curry powder and red pepper flake. Simmer to thicken juices and add flavor. You may also want to thicken your sauce with corn starch. To do this, mix 1 Tbsp corn starch and 1 Tbsp water. Add to hot liquid and simmer until sauce is thickened and there is no starchy taste.
- Serve over your choice of cooked rice. We prefer white rice.
- You might like to try doing a crock pot version of this. I intend to try it using only the firmer vegetables. (Ex: carrots, onions, peppers, and perhaps more hearty sized pieces of cabbage.)
- You could of course serve this over brown rice, wild rice, or saffron rice. You could also serve it with couscous, quinoa, or lentils.
- Curry can be a more expensive spice than most of the powdered spices at the local grocery stores. Check discount stores for curry powder. There are decent sized bottles of curry powder out there for $1. I even found this from a Google search. Not sure about that site, but it gives you the idea that it is certainly available.
- Use your own favorite mix of vegetables. There are a lot out there.
- You could absolutely do a vegetarian version using vegetable broth rather than chicken broth.
- This would also be great with shrimp instead of chicken.