Curried Chicken Recipe
Ingredients
| 2 whole medium chicken breasts (1 1/2 pounds total), skinned and boned | ||
| Cornstarch | 1 Tablespoon | |
| Curry powder | 1 Tablespoon | |
| 1 teaspoon instant chicken bouillon granules | ||
| Dried thyme | 1/2 Teaspoon, crushed | |
| Cooking oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| 3 stalks celery, thinly bias sliced (1 1/2 cups) | ||
| 1 medium onion, cut into thin wedges | ||
| Cherry tomatoes | 8 , halved | |
| Peanuts | 1/2 Cup (16 tbs) | |
| Raisins | 1/2 Cup (16 tbs) | |
Directions
Cut chicken into 1-inch pieces.
For sauce, stir together cornstarch, curry powder, bouillon granules, thyme, and 1 1/4 cups cold water.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry garlic in hot oil for 15 seconds.
Add celery and onion; stir-fry about 3 minutes or till celery is crisp-tender.
Remove vegetables from the wok or skillet.
Add half of the chicken to the hot wok or skillet.
Stir-fry about 3 minutes or till done.
Remove chicken.
Stir-fry remaining chicken about 3 minutes.
Return all chicken to the wok.
Push chicken from center of the wok.
Stir sauce; add to center of the wok.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Return vegetables to the wok or skillet; stir ingredients together to coat with sauce.
Add tomatoes.
Cover and cook for 1 minute.
Stir peanuts and raisins into the chicken mixture.
Serve immediately atop hot cooked couscous or rice.
If desired, pass condiments.
For sauce, stir together cornstarch, curry powder, bouillon granules, thyme, and 1 1/4 cups cold water.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry garlic in hot oil for 15 seconds.
Add celery and onion; stir-fry about 3 minutes or till celery is crisp-tender.
Remove vegetables from the wok or skillet.
Add half of the chicken to the hot wok or skillet.
Stir-fry about 3 minutes or till done.
Remove chicken.
Stir-fry remaining chicken about 3 minutes.
Return all chicken to the wok.
Push chicken from center of the wok.
Stir sauce; add to center of the wok.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Return vegetables to the wok or skillet; stir ingredients together to coat with sauce.
Add tomatoes.
Cover and cook for 1 minute.
Stir peanuts and raisins into the chicken mixture.
Serve immediately atop hot cooked couscous or rice.
If desired, pass condiments.
Chef
