Chicken Curry

Pub Week, Day 4. The British left India in 1947, but they took curry with them, and the dish has left an unmistakable mark in the food of the British Isles. In return, the Indians got cricket, which they enjoy with equal zeal.

There are countless options when making curry; use whatever meat or vegetables you like. I have made curry with beef sirloin, pork loin, or even ground meats. Mushrooms and potatoes (boil them ahead of time) are also good options. This time, we're mixing it up with chicken breast. Curry is a good use for chicken breast, since the dish already has lots of bold flavors to complement the chicken. Using sour cream as the base for the sauce, this recipe will give you a relatively thick curry.


Ingredients

• 1 split chicken breast
• 3 carrots
• 1/2 onion
• 1/2 cup frozen peas
• 1/2 cup sour cream
• 1/4 cup half and half
• 2 teaspoons curry powder
• Wondra
• Cayenne pepper
• Salt and pepper
• Vegetable oil

Instructions

Peel and dice the carrots and dice the onions. Heat oil in a sauté pan, medium heat. Add one teaspoon of curry powder to the oil. Sauté the carrots and onions for a few minutes, stirring frequently.

While vegetables are cooking, cut the chicken meat off the bone and into chunks about one inch a side. You may choose to keep the skin for extra flavor. Season with salt and pepper. Put the chicken pieces into the pan with the vegetables, and add more oil if needed. Add the rest of the curry powder and mix well. Cover the pan and cook the whole mixture until the chicken pieces are cooked through. Turn the chicken occasionally so it cooks evenly.

Add the sour cream, half and half, and peas to the pan, and stir to integrate. There is no need to defrost the peas beforehand. Give the sauce a taste; add salt and cayenne pepper to taste. If desired, thicken the sauce by sprinkling in some Wondra. Now turn up the heat a bit, and reduce the sauce for a few minutes. At the end, it will really stick to the chicken and vegetables. Serve over white rice.