Quick and Easy Curry Chicken
Worried your curry powder is too strong? Add 1–2 teaspoons while stir-frying the ginger and garlic, and then add more with the chicken, if desired.
2 boneless, skinless chicken breasts
2 green onions, minced
1 heaping teaspoon minced ginger
1 clove garlic, minced
1 tablespoon mild curry powder, or to taste
Stir-fried Water Chestnuts and Bamboo Shoots (page 232)
¼ cup chicken broth
4 tablespoons oil, or as needed
Wash the chicken breasts, pat dry, and cut into cubes. Cut the green onions into thin slices.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the ginger, garlic, and curry powder and stir-fry until there is a strong odor of curry. Add the chicken and stir-fry for about 5 minutes, until the chicken is well mixed with the curry powder. Remove and set aside.
Add the Stir-fried Water Chestnuts and Bamboo Shoots to the wok. If making from scratch, follow the directions in the recipe. If previously made, bring to a boil. Add oil as required.
Add the chicken back into the wok. Add the chicken broth. Bring to a boil, cover and simmer until the dish is cooked through. Stir in the green onions or add as a garnish.
Curry — More Than a Powder
Although we tend to think of curry as a spice or blend of spices, the word has its origins in the Tamil word kahri, a spicy sauce. We have a British official to thank for the association of curry with a dry powder. The story is that, when leaving India, the official ordered his servant to prepare a compilation of spices so that he could enjoy his favorite Indian dishes upon returning home to Britain. Freshly made curry powder is preferable to commercially prepared brands. Still, in today's busy world it's not always possible to find time for chopping herbs and grinding fresh spices. Although this recipe uses a mild curry powder, the hotter Madras curry powders generally work best in Chinese dishes.