MILD CREAMY CHICKEN & CHERRY TOMATO CURRY (500TH POST!)

First and foremost, I wanted to say that Food Tastes Yummy is celebrating it's 3rd year very soon, and with this recipe we are celebrating FTY's 500th post! It is definitely a huge milestone for both my hubby and I. We just wanted to say a huge thank you to all of our Food Tastes Yummy readers for sticking with us (even if we don't post as much as we would like), and for your all of your kind emails to us. We have received so many kind comments from people from all around the world. It is always amazing to think that someone out there, someone we have never met, is reading a blog post that one of us has written. You fine readers are the reason that we keep Food Tastes Yummy going (aside from my passion for cooking of course hehe). So many thanks again and we hope that you continue reading our little food and alcohol blog. Please feel free to contact us anytime! Happy eating!

So for my 500th post I will be posting a mild creamy chicken and cherry tomato curry. This is a simple dish that can be made on a busy week night for dinner. Quick home recipes like these are what this website is all about.

Serves 2

Ingredients:
  • 2 tbsps extra virgin olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • coarse salt and freshly ground black pepper
  • 2 chicken breasts, sliced lengthways in half and cubed
  • 1/2 tsp each: ground ginger, paprika, turmeric, dried oregano
  • 1 tsp ground cumin
  • 1 pint cherry tomatoes
  • one large handful of carrots, cut slaw style
  • 1/4 cup chicken stock
  • 1 tsp balsamic vinegar
  • 1/2 cup half fat sour cream
  • 1/2 cup whole milk
  • basmati rice, cooked (to serve along side)

1. Preheat a large shallow heavy bottom skillet, on medium high heat, and drizzle in the oil. Add in the onion, garlic, salt and pepper. Saute for 2 minutes, then add in the cubed chicken meat. Cook until slightly brown, for a good 4-5 minutes.

2. Lower the heat to medium. Add in the ground ginger, paprika, turmeric, dried oregano, and ground cumin. Lightly toast the spices for 2 minutes. Add in the cherry tomatoes, slaw style carrots, the chicken stock, and the balsamic vinegar. Scrap all of the browned bits from the bottom of the pan (if any). Stir to combine and cook for 5 minutes.

3. Add in the sour cream and the whole milk. Carefully, stir to combine. Cook another 5-7 minutes or cook until all of the ingredients have come together and the chicken has cooked through completely. The sauce should be thick and creamy, but if you find the sauce too thick for your taste, then add in a bit more milk or stock. Season to taste. Serve warm immediately over cooked basmati rice. Enjoy!

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