You want to give your kids some diversity in flavor but you don’t have time for a long drawn out cook-a-thon to make sure you offer authenticity. Here is something I made for my mini-me’s – I call it Curry In a Hurry!
- 1 tablespoon butter
- 2 tablespoons olive oil
- 4 boneless chicken breast halves, skinned
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons curry powder
- 2 potatoes (diced)
- 1/2 cup chopped dried apricots
- 1/2 cup golden raisins
- 1 14 1/2-ounce can chicken broth
Melt butter with oil in heavy large skillet over medium heat. Add chicken and brown on both sides for about 5 minutes. Transfer to a plate and add onion and garlic to skillet and sauté until translucent for about 6 minutes. Stir in curry powder and return the chicken to the skillet along with diced potatoes, apricots and raisins. Add enough broth & coconut milk to just cover mixture. Season with salt & pepper. Cover and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to platter. Keep warm. Continue simmering fruit mixture until fruit is tender and sauce thickens, about 5 minutes. Spoon over chicken and serve with rice and enjoy!