Chicken Curry

Makes 6 servings

• 2 tablespoons vegetable oil
• 1 cup chopped onions
• ½ cup chopped carrots
• 2 tablespoons minced fresh ginger
• 2 tablespoons chopped garlic
• 4 tablespoons all-purpose flour
• 2 teaspoons sugar
• 1 to 2 teaspoons curry powder (depending on how spicy you like it)
• 1½ teaspoons salt
• ⅛ teaspoon ground black pepper
• 2¾ cups chicken stock
• 1 pound boneless skinless chicken breast, cut into cubes

1. Heat the oil in a medium saucepan over medium heat.

2. Add the onions, carrots, ginger, and garlic and cook, stirring with a wooden spoon, until the vegetables begin to soften, about 5 minutes.

3. Reduce the heat to low, stir in the flour, sugar, curry powder, salt, and pepper, and cook for 1 minute.

4. Pour in the chicken stock, whisking to avoid lumps. Increase the heat to medium, and simmer for about 15 minutes.

5. Add the chicken and cook until it is fully cooked, about 15 minutes more. Serve immediately.

Chef’s Notes

Serve chicken curry over cooked white rice with Naan-Style Flatbread (recipe) on the side.

Curry powder is a combination of dried spices that is frequently used in South Asian cooking. There are many varieties of curry and the ingredients vary depending on the region. Indian-style curry powders typically contain coriander, turmeric, cumin, and chili powder, but might also be flavored with cinnamon, cardamom, clove, and mustard. You can make your own curry powder by experimenting with these spices in combinations that you enjoy!

Cooking Rice

To cook long-grain white rice: Place 1 cup rice in a pot and add 2 cups water. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook for 20 to 25 minutes, or until the rice has absorbed all the liquid.

To cook short-grain white rice: follow the same procedure, using 1¼ cups water for 1 cup rice.