his simple recipe makes just about one pint of food (a small take-out container) that will serve 1-2 people. You can easily do the math to increase the meal size. This is a quick and easy meal if you already have the ingredients.
- 3 tablespoons vegetable oil
- 1 chicken breast, cut to bite size pieces
- 1 small onion (half of a large one)
- 3/4 cup thinly sliced carrots
- 3/4 cup thinly sliced pepper
- 3 cloves thinly sliced garlic
- about 1.5in fresh ginger, peeled and sliced thin
- 2 tablespoons KB Curry Powder
- 2 cups water
- 1-2 teaspoons corn starch
- 1/4 cup water
Total volume: About 1 pint
Approximate prep time: 15mins
Cook Time: 15-20mins
- Put the oil in a medium to large frying pan and cook the chicken over medium heat until the outside surface changes color.
- Add all of the vegetables and stir everything around until carrots start to become tender (5min +/-).
- Add 2 cups of water and 2 tablespoons of curry powder to the pan and simmer (low boil) for 10-15mins. Some judgement is needed here and you may need to add more water if you had the heat too high. [It’s dangerous to eat raw chicken. Cut open the largest piece to make sure you cooked it.]
- The dish is ready. If you want to have a thicker sauce, add 1 heaping teaspoon of corn starch to 1/4 cup of water and mix thoroughly. Then add the mixture to the pan and stir over heat until desired thickness is reached. REMEMBER: the sauce will also thicken as it cools so some trial and error is needed between amount of corn starch and heating time.
- Make it VEGAN: Substitute 1 package of FIRM tofu for the chicken and follow the same instructions.
- This was great over rice. It was just as good the next day fried in a wok with rice. I added additional water, curry powder, and some soy sauce.
- There is no SALT in the KB Curry Powder recipe. You probably will want to add some but taste first. There are a lot of flavors there already.
- The cayenne pepper makes it almost a “medium” spicy. Add more or less to taste.