It wasn’t our original intention to do back to back Indian inspired dishes, but we were watching a cooking show over the weekend and got inspired. Even though we had a general idea of what we wanted to do, we ended up basically making this one up as we went along. All things considered, this one is a keeper, but we like spicy food, so if you’re not a fan of spice, you can always tame it down. We also chose to serve it over long grain wild rice, but white or brown rice would also go nice with it as well.
Spicy Chicken Curry
Ingredients
- 2 Large Chicken Breasts – cut into 1 inch cubes
- 1/2 cup Flour
- 2 tbsp Medium-Hot Chili Powder
- 2 tbsp Cumin
- 1 tsp Paprika
- 2 tsp Cayenne Pepper
- 2 tsp Turmeric
- 1 cup Chicken Stock
- 1/4 cup Whipping Cream
- 1/4 cup Vegetable Oil
- Salt and Pepper to taste
Instructions
Wash the cubed chicken and keep moist. In a medium bowl, mix together the flour, 1 tbsp chili powder, 1 tbsp cumin, the paprika, 1 tsp cayenne pepper, and 1 tsp turmeric. Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken in the flour mixture and add to the oil, cooking until the chicken is a nice golden brown, approximate 4 minutes per side. Remove the chicken and set on a paper towel to drain any excess oil. Add the chicken broth and whipping cream to the same skillet that the chicken was cooked in. Add the remaining chili powder, cayenne pepper, cumin, and turmeric and bring the liquid to a low simmer. Add the chicken back to the skillet and heat together until the liquid becomes creamy. Cook rice according to the package directions and serve the chicken curry over the rice.
