{"id":580,"date":"2015-09-01T20:54:40","date_gmt":"2015-09-01T20:54:40","guid":{"rendered":"http:\/\/isobaresoffit.com\/?p=580"},"modified":"2015-09-02T14:40:34","modified_gmt":"2015-09-02T14:40:34","slug":"spicy-chicken-curry","status":"publish","type":"post","link":"https:\/\/isobaresoffit.com\/2015\/09\/01\/spicy-chicken-curry\/","title":{"rendered":"Spicy Chicken Curry"},"content":{"rendered":"
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.\u00a0 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.\u00a0 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.\u00a0 We also chose to serve it over long grain wild rice, but white or brown rice would also go nice with it as well.<\/p>\n
Spicy Chicken Curry<\/strong><\/p>\n Ingredients<\/p>\n Instructions<\/p>\n Wash the cubed chicken and keep moist.\u00a0 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.\u00a0 Heat the vegetable oil\u00a0in a skillet over medium-high heat.\u00a0 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.\u00a0 Remove the chicken and set on a paper towel to drain any excess oil.\u00a0 Add the chicken broth and whipping cream to the same skillet that the chicken was cooked in.\u00a0 Add the remaining chili powder, cayenne pepper, cumin, and turmeric and bring the liquid to a low simmer.\u00a0 Add the chicken back to the skillet and heat together until the liquid becomes creamy.\u00a0 Cook rice according to the package directions and serve the chicken curry over the rice.<\/p>\n\n
<\/a>
<\/a>
<\/a>