Curry in a Hurry

May 15th, 2007 • Related • Filed Under

Oh, Indian food. The last time I was in New York I made sure to stop for lunch on sixth street. But that was many months ago and we needed to experience the 333,000 flavors of the Indian subcontinent. Here’s what I did:

In a bowl mix curry powder, onion powder, garlic powder, cinnamon. salt; dredge and let marinate four boneless, skinless chicken breasts.

In a large pot warm butter and vegetable oil. Brown chicken, add tomatoes, spinach, onions, a dusting of curry powder and a splash of milk. Cover, simmer on low for about 40 minutes.

Serve over rice. Enjoy on the couch while discovering who will continue on in the hopes of becoming America’s Next Top Model hopefully not Brittney.

NB: As it turned out, the flavor was less authentic Indian - hardly a surprise - and more generic Chinese take out menu item Curry Chicken C5. tasty just the same.

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