What’s even better than curry for dinner? Curry leftovers the next night! The flavours the next day are incredible. If you think it’s good on day one just wait until you dip into it on day two. I have even been known to nip back into the pot for a midnight snack (and I’m not normally a late night snacker, so that tells you something!)
There are lots of great curry recipes out there and I urge you to try a variety of them, but for this one I wanted something that was easy enough to do on a weeknight but still had lots of flavour.
To make this a little bit healthier, I opted to make Cauliflower Rice instead of using traditional basmati rice.
What you'll need:
2 tbsp Olive Oil
1 medium Onion, sliced
1 Green or Yellow Pepper, sliced
2 tsp Curry Powder
2 pounds of boneless, skinless Chicken Breasts, trimmed and cut into 1” cubes
1 cup Sour Cream (or Greek Yogurt)
1/4 cup of fresh Cilantro, minced
Salt and Pepper
Basmati Rice or Cauliflower Rice, prepared
Heat oil in a large skillet on medium-high. Add onions and peppers and sauté for about 5 minutes, or until the onions are translucent. Reduce heat to medium and add in half of the curry powder and continue to cook for 2 minutes. This will help release the flavours.
Remove the onions and peppers from the skillet and set aside.
Add the onions and peppers back into the skillet and reduce heat to low. Stir in the sour cream or Greek yogurt and cook until the mixture thickens. Mix half of the cilantro into the curry.
Garnish with the remaining cilantro (which I forgot to do in this photo) and serve with Cauliflower Rice or Basmati rice.
Makes 6 servings.