Curry chicken and rice is the most requested meal in our house. Monkey Boy would eat it every night of the week if he could. Not only is this meal super easy to make, but the house smells like a gourmet restaurant every time it’s simmering on the stove.
This one’s a keeper!
4 boneless, skinless chicken breasts, cooked, chopped
1 large onion, chopped
3 tablespoons olive oil
5 tablespoons flour
3 tablespoons curry powder
1 ½ teaspoons ginger
1 ½ teaspoons salt
½ cup honey
1/3 cup soy sauce
4 cups chicken broth
In a heavy pan saute onions in olive oil until translucent over medium heat. Add chicken broth, honey, and soy sauce, to the pan and stir. Slowly whisk in flour, curry, ginger, and salt until there are no lumps. Add cooked chicken. Reduce heat, and let simmer for 30 – 45 minutes until all the flavors are combined and the sauce has reduced a bit. Serve over a bed of warm rice.
If you love Indian food, you’ll love the book 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices. Amazon currently has it in stock and ready to ship.
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