Crazy-Easy Curry That YOU Can Cook Up On A Busy Day

If you want a satisfying dinner that doesn’t need you all day in the kitchen, then this chicken curry recipe should be on your list of must-try.

It will take you just a few minutes to prepare, but you are guaranteed that your guests will definitely enjoy it. I made this once for my husband when he wanted rice for dinner and I just got back from a school event for the kiddos. He just came home from the coal mines so I wanted to make a decent meal for him. Thank goodness I had the ingredients in my pantry and thank goodness this is so easy to make! And imagine being ready in twenty minutes? How convenient is that!?

 

 

Ingredients

2 tablespoons Gold Medal flour

1 teaspoon Morton salt

1⁄2 teaspoon McCormick cayenne pepper

1 lb Tyson boneless skinless chicken breast, cut into 1 1/2-inch pieces

2 tablespoons Wesson canola oil

1 tablespoon McCormick curry powder

1 medium onion, sliced

2 garlic cloves, minced

1 cup College Inn chicken broth

1⁄3 cup Sun Maid golden raisin

1 1⁄2 tablespoons Hunt’s tomato paste

1⁄4 cup chopped fresh cilantro

1⁄4 cup Great Value plain nonfat yogurt

 

Instructions

Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.

Heat oil in a large skillet over medium-high heat.

Add chicken and cook until lightly browned; then add curry powder and toss to coat.

Remove from pan.

Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.

Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.

Place chicken curry in a casserole dish for serving.

 

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Quick Tip: You can use seasoned salt instead of the cayenne and salt.