Chicken Curry in a Hurry

Chicken Curry in a Hurry

Chicken curry is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean (where it is usually referred to as "curry chicken"). A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavoured with ginger, garlic, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Ingredients:

2 tablespoons flour

1 teaspoon salt

1/2 teaspoon cayenne pepper

1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces

2 tablespoons canola oil

1 tablespoon curry powder

1 medium onion, sliced

2 garlic cloves, minced

1 cup chicken broth

1/3 cup golden raisin

1 1/2 tablespoons tomato paste

1/4 cup chopped fresh cilantro

1/4 cup plain nonfat yogurt

Method:

Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.

Heat oil in a large skillet over medium-high heat.

Add chicken and cook until lightly browned; then add curry powder and toss to coat.

Remove from pan.

Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.

Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.

Garnish with cilantro and a dollop of yogurt.

Serve with quick cooking minute rice, if desired.