Chicken Curry

Chicken curry served on a bed of brown rice. Photo by Michelle Bose.

BriAnna Rosen ‘12 shared this family recipe, from her mom, for curry. Her mom is from Guam, and BriAnna says the curry is “more akin to Japanese brown curry rather than Thai or Indian curry. My dad is Jewish and Caucasian but is completely in love with Asian food,” BriAnna wrote. When her mom makes this dish, the evening often ends in “my dad and me fighting for my mom’s delicious curry.”

2 teaspoons corn starch
1–2 tablespoon curry powder
1 cup water
2 chicken breasts
1 large onion, chopped
Olive oil
Garlic
1 large potato, peeled and cut into chunks
Baby carrots

Curry Sauce In small bowl, mix together 2 teaspoons of corn starch, 1 to 2 tablespoons of curry powder (to taste) and 1 cup of water. Include more curry powder for spicier flavor.

Chicken Curry | Cube chicken breasts. In a 2-quart pot, sauté chopped onion in olive oil. Add chicken breast. Cover pot and cook about 4 minutes. Add garlic to taste. Add in curry sauce and mix well. Simmer for a few minutes. Add potato and cook on medium-low for 10 minutes, stirring occasionally. Add baby carrots, cook for another 10 minutes, stirring occasionally, until potatoes and carrots are cooked as desired. Serve over rice (optional).

For the photo shoot, this dish was prepared by Jenni Luckett. She opted to serve over brown rice.

 

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