Oh, how we love curry! This recipe was inspired by one at Good Things Catered. It was easy, but not particularly quick with all of my additions :)
Nonetheless, it was a delicious meal and I would most definitely make this again!
Quick Curry Chicken
3 large (4 modest) boneless skinless chicken breasts, cut in 1 1/2 in cubes
1 Tbsp olive oil, divided
salt and pepper to taste
1 large onion, cut into 1 in. chunks
1 summer squash, sliced about 1/4 in thick
1 large carrot, chopped into chunks
1 c. cranberry potatoes, chopped
3 cloves garlic, minced
8-10 oz. red curry saute sauce
-In wide braiser pan over medium heat, heat 1 tsp olive oil until almost smoking
-Meanwhile, pat chicken breast dry and season with salt and pepper.
-Add cubed chicken to pan and cook until side has lightly browned, about 2 minutes.
-Flip cubes and cook until other side has lightly browned, about 2 minutes.
-Remove chicken from pan, place in covered dish, and set aside.
-Add 1 tsp of oil to pan, repeat browning with remaining chicken and set aside.
-Heat remaining oil in pan and add onion pieces.
-Cook, stirring occasionally until beginning to cook down, about 3 minutes.
-Add potatoes and carrots, cook until just beginning to soften, about 10 minutes.
-Add summer squash and cook, stirring occasionally until vegetables have begun to brown, about 5 more minutes.
-Stir in garlic and cook until fragrant, about 30 seconds.
-Deglaze pan with scant 1/8 c. of water, scraping browned bits from bottom of pan.
-Stir in chicken and curry sauce
-Turn heat down to a low simmer, cover pan and cook for 10 minutes, or until chicken has cooked through.
-Can be served immediately over fragrant rice.
Greta's rating: She loved this, but she loves anything with rice. She especially liked the cooked carrots, the squash- not so much.