Chicken Curry Recipe

Chicken curry is a term to define a dish that is popular in many cultures including India, Thailand, and other Southeast Asia countries. The base of curry is cumin, turmeric, and coriander, but each culture adds other spices and flavors to make each curry unique.

Thai Chicken Curry With Coconut Milk

2 boneless, skinless chicken breast

1 1/2 tablespoons of red curry paste

1/2 pound of green beans

1 tablespoon salad oil

1 can of coconut milk

1 can of bamboo shoots

1 teaspoon sugar

Fish sauce to taste

Cut beans into 1 1/2" inch pieces and the chicken into 1" cubes. Heat a 12 inch skillet. Add the oil and beans to the hot pan and stir fry for 2 minutes. Add chicken and stir fry for 4 minutes until the chicken is lightly browned. Add sugar, coconut milk, and curry paste. Turn the heat down to low and stir until all ingredients are combined. Add bamboo shoots and cook for 3 to 4 minutes until hot. Add fish sauce to taste. Serve with steamed white rice.

Indian Chicken Curry

1 1/2 cups of cooked, chopped chicken

1/2 cup chopped onion

1/2 cup tomato juice

1/2 cup chopped celery

3 tablespoons all purpose flour

1/2 teaspoon Worcestershire sauce

2 teaspoon curry powder

1 1/2 cups of chicken broth

2 tablespoons of butter

In a sauce pan, melt butter and cook onion and celery until tender. Stir in the curry powder and the flour. Add Worcestershire sauce and chicken broth. Cook, stirring frequently, until thickened. Add the tomato juice and cooked chicken and continue cooking until heated through. Season with salt and pepper. Serve with steamed white rice.