Chicken Curry

A few weeks ago my mother made massive amounts of homemade Mango Chutney and sent me a few jars after our weekend with them. So the other night I figured why not make a simple curry to use the chutney as a topping on.

Please keep in mind of a few notes. I don't want any "but that's not really curry" comments!
1) This is by no means a "traditional curry". It's what I remember from a recipe my parents used to make when we lived in Argentina.
2) This version is not drenched in a sauce like most curries are served. It's not stew-like at all, its a much lighter version.
3) I wouldn't necessarily call it an Indian Curry or Thai Curry, I'm simply calling it curry because the dominant condiment is curry.
4) This dish is more on the lines of Chicken Curry that you would order on a salad (sans the mayo, for those who need more of a direct correlation of what this possibly tastes like).
5) If you do consider making this version of curry,  trust me, you may be converted. It's so good my boyfriend even wants to put it on a deep dish as the topping...rice and all! (Not so sure if he'll end up doing that but if he does, it will definitely make a new post).

Ingredients:


Garnish Toppings: Mango Chutney, Cranberries, Peanuts

 2 large chicken breasts
1 1/2 cups jasmine rice
1/2 medium yellow onion diced
2 garlic cloves, chopped
2 tbsp. flour
2 tsp. curry powder
1 tsp. paprika
1 tsp. tumeric
1 tsp. cumin
1 tsp. salt
1 tsp. pepper
1/2 tsp. cayenne pepper (Optional)




In a medium pot, fill with water and add the chicken. Season with salt and cook for approximately 20 minutes, or until the chicken appears to cook through. Remove from pot, and shred chicken. Set aside. Make sure to NOT toss the liquid! We will use a few tbsp in the recipe to keep the chicken moist, and keep the rest in a tight container, and refrigerate. You now have a very basic and simple chicken stock. In another pot make the rice, I always serve curry over jasmine rice.

Place large skillet over medium heat and add the flour. You want to give it a slight toasty color, light brown almost. Make sure to mix around, I prefer to use a flat whisk. When its got a nice color remove from head and place in a small bowl. Add all the other dry condiments and mix. Finely chop the onions and garlic. In a large saute pan, coat with a little olive oil and cook the onions and garlic for a few minutes. Add the shredded chicken and mix well to make sure the onion and garlic mix coats all of the chicken. Add 2 tbsp of the chicken stock and mix well, adding the dry condiments. Cook for several minutes, mixing well. Add a few more tbsp. of the stock to make sure the chicken doesn't dry out.

Serve over a bed of rice, and serve with peanuts, cranberries, coconut shreds and mango chutney as optional toppings.