If you’re cooking for 6+ people, you may want to add a third chicken breast or two chicken thighs.If you don't have chicken stock: Add a crushed cube of chicken bouillon OR 1 teaspoon Better than Bouillon to the skillet when you add the curry powder to the onions and peppers and use water instead of stock.
You can also sub the can of tomato paste, can of tomato sauce, and chicken stock for (1) 28 oz can crushed tomatoes and 1 cup chicken stock.If you don't have curry powder or garam masala: 1 tablespoon coriander, 1TBSP cumin, 2 teaspoon turmeric, ½ teaspoon ginger, pinch of smoked paprika or cayenne.It’s really up to you! Just remember that smaller pieces will cook faster, so adjust the cooking times accordingly. But Jimmy doesn’t like big pieces of onion and pepper, so he prefers a smaller dice. I like big chunks, so I do a fairly large chop. What matters most when it comes to cutting your onions and peppers is that they’re cut into uniform pieces.For more on the long, colonized history of curry dishes, I recommend watching season 2, episode 2 of David Chang's Ugly Delicious on Netflix, or listening to " The Curry Chronicles" episode of Gastropod.To really bring the heat, use poblano or serrano peppers instead of bell peppers.If the sauce is too spicy for you, stir a dollop of sour cream, yogurt, or heavy cream into the sauce right before serving, or serve with a dollop of yogurt or sour cream on the side. Taste the sauce as you go - the curry spice flavors will intensify as the sauce simmers and thickens.No need to scale up the sauce unless you're serving more like 8-12 people. If you're cooking for 6-8 people, add a third chicken breast or two additional chicken thighs.If you don't have chicken stock, add a crushed chicken bouillon cube or the contents of a flavor packet from chicken ramen to the peppers and onion at the same time you add the curry powder, and use water instead of stock.It's really up to you! Just remember that smaller pieces will cook faster, so adjust the cooking times accordingly. But Jimmy doesn't like big pieces of onion and pepper, so he prefers a smaller dice. When it comes to cutting your onions and peppers what matters most is that they're uniformly sized pieces.When we're out of curry powder, so I usually sub in some garam masala (I like the one from Teeny Tiny Spice Co of Vermont!), and/or a Kitchen King spice blend that my friend brought me back from India. If you don't have something called "curry powder" you can substitute a blend of spices like turmeric, coriander, cumin, cardamom, paprika, or ginger. There are infinite blends and types of curry powder, so whatever kind you have on hand will do. (I've included some suggested swaps in the recipe below to help you out if you're stuck!)Ĭurry powder itself is a spice blend and the flavor can differ from brand to brand. I generally prefer the smoother sauce, but either will do in a pinch. Using crushed tomatoes instead of tomato paste gives the same great tomato flavor in a slightly chunkier sauce. If I don't have that on on hand, sometimes I'll use a 28 oz can of crushed tomatoes and ½ cup chicken stock instead. The original recipe calls for a crushed chicken bouillon cube, tomato paste, tomato sauce, and 4 cups of water to make a silky smooth sauce. In true inherited recipe fashion, the recipe my mom gave me has absolutely zero measurements included, so I usually make it mostly from memory. What I love about this recipe is that it can hold up to a lot of ingredient swapping. Tuna Newberg got me through last week's lunches. Most of the recipes my mom used to make have 10 ingredients max, many of them canned or pantry items. I usually go for plain white rice, because nostalgia.Īs we've had to limit our grocery trips and make a lot more dishes using pantry staples, I've been dipping back into the family recipe archives. It can be served over rice, couscous, or any grain you want. It's the kind comforting dish with just the lightest bit of heat that warms you up from the inside out. It's a simple tomato sauce base with peppers and onions, a heaping few tablespoons of curry powder, and lightly breaded chicken pieces. It is, however, what I grew up thinking of as curry chicken. Let me preface this by saying this is not necessary a "traditional" chicken curry.
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