Saturday, September 21, 2013

#30 - Chicken Curry in a Hurry

While the actual results of this meal left us a little wanting, it was a good experiment and did give us ideas for a future improved version.  I had intended to use a bottle of yellow curry in this dish, however, sadly they were out when I went to the store, so I decided to try the premarinated yellow curry chicken from the refrigerated section.  I definitely discovered I did not like it as much as the bottled kind.  What the meal needed was a touch more of sweetness.  Ingredients below are not the actual cooked version but suggested improved recipe to try next time.


1 package chicken tenders finely diced
1 Sweet Onion diced
3 Carrots thinly sliced or chopped
1 cup frozen peas
1 package TJ's frozen brown rice, prepared according to instructions
1 bottle TJ's Yellow Curry Sauce
2 Tbsps Mango Ginger Chutney

Saute chicken, onions and carrots in a large sauce pan until cooked thorough.  Whisk together curry sauce and chutney.  Add to chicken mixture with peas and brown rice and continue to cook until heated through.

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