The other night I felt like having curry chicken. It was an odd craving, because I never make curry chicken. Like ever. Okay, I made curry chicken once, but that was years ago and for one reason or another I never did it again.
So, this strong craving? It wasn’t going anywhere. And, no, I’m not pregnant.
Problem is, when you don’t make a recipe (like, ever), you don’t have any structure to begin with.
Thank you for lots of inspiration, Google!
Warm the olive oil and butter in a large skillet over medium-high heat until the butter starts to get foamy. Add the onions and cook until they begin to get soft, about 4 minutes. Add the garlic, and continue cooking and stirring until the onions become translucent – about 1 minute more. Remove the onions and garlic from the skillet and set aside.
Season one side of the chicken breasts with salt and pepper, and place them seasoned-side down in the hot skillet. Sprinkle the other side with salt and pepper, and cook for 4 minutes. Flip the chicken, cook for another 4 minutes, then remove the chicken from the skillet.
Pour the water into the skillet and use a whisk to get the bits off the bottom of the pan–you want the bits to help season the rest of the sauce. Add the soup and the curry powder, and continue whisking until everything’s combined. Stir in the onions and garlic, then nestle the chicken breasts into the sauce until they’re almost covered. Sprinkle the chicken and sauce with green onions, then place a lid on the skillet and cook for 15 minutes.
Serve Easy Curry Chicken with steamed rice and spoon the sauce on top.
Makes enough for 4.