Curry is one of my favorite chicken dishes growing up. I'm not a big fan of chicken, given a choice between chicken and pork, I would choose the latter in a heart beat. But chicken curry is different. It's so comforting with its thick and flavorful sauce and not to mention the delicious aroma. A whiff of it brings me back to my childhood when our nanny would cook it for Saturday lunch.
As an adult, I have only cooked it once before with the help of a seasoning packet. It was disappointing to say the least. It didn't pack the same punch and was just lacking in flavor overall. When I started LC-ing, I avoided dishes with sauce simply because they would make me wish for rice, my white enemy.
What about cauliflower rice, you say? Well when I made it before it was so time consuming (I don't own a food processor) and it wasn't that good to make me want to try it again.
So when I had a craving for curry I knew I had to do it right. Not just the curry itself but the cauliflower rice too. Let's just say this is my second chance on both dishes.
I'm so glad I didn't give up. This was so delicious and so filling.
*Adapted from Simply Recipe's Chicken Curry in a Hurry
1 pound chicken breasts, skinless and boneless
3 T curry powder plus more to taste
2 T olive oil
1 medium onion, sliced thinly
3 cloves garlic, minced
100 g red bell pepper, sliced in thin strips
300 g string beans, cut 1 1/2" in length
1 C heavy cream
salt and pepper to taste
1 T chili powder (optional)
1. Rinse the chicken breasts in running water and pat dry. Lay them flat on a chopping board and sprinkle with half the amount of curry powder on both sides of each chicken breast. Gently rub the powder over the chicken. Let sit for a few minutes.
2. Heat olive oil in pan and saute garlic and onions. Season with salt and pepper.
3. Set the onions and garlic to one side of the pan. Fry the chicken. Cook at least 3 minutes on each side, make sure that the meat is cooked. Remove the chicken from the pan once cooked.
4. Add the remaining vegetables in to the pan. Season with salt and pepper. I sprinkled some curry powder in as well. Cook the vegetables until crisp tender.
5. Put the chicken back into the pan. Add heavy cream and remaining curry powder. If you want it to be spicier, add more curry powder and even chili powder. If the heavy cream is too thick, add a quarter cup of water.
6. Stir until everything is coated in sauce. Salt and pepper to taste.
7. Serve on top of cauliflower rice.
Here's a great video on how to make cauliflower rice.