I love Indian food, however; slicing onions makes my eyes water like you would not believe. Here is an easy, relatively painless recipe for Chicken Curry which I serve over brown rice. It is based on Mark Bittman’s recipe from the book, Quick and Easy Recipes from the New York Times. It goes great with asparagus.
Ingredients:
1 Tbsp of olive oil
2 jalapeno peppers
1 yellow onion
4 skinless, boneless, chicken breasts
1 cup of reduced-fat sour cream (regular sour cream works well too, but I don’t recommend using fat-free)
2 teaspoons of yellow curry powder
cilantro
salt and pepper
1. Place the onion in the freezer for five minutes before slicing. This really cuts down on eye irritation.
2. Slice and de-seed jalepeno peppers. Be extremely careful when slicing the peppers. I recommend wearing latex gloves and do not rub your eyes under any circumstance — I know this from experience.
3. Cut the onion into thin strips.
4. Over medium-high heat, pour the olive oil into a large pan. When the pan is hot, add the sliced onions and peppers. Salt and pepper to taste, stirring occasionally. Cook the mixture for approximately 5 minute, careful not to burn the onions.
5. Turn the heat to down to medium and add 1 teaspoon of the curry powder. Cook for another minute or two, stirring occasionally. While the mixture is cooking, wash the chicken, and season it with curry powder, salt, and pepper. Place the chicken in the pan, cooking it for approximately 2 to three minutes on each side. Move the partially cooked chicken to a plate.
6. Turn down the burner’s heat to medium-low and add sour cream. Stir the ingredients until the curry thickens. Return the chicken to pan, cooking the chicken for a couple more minutes until the chicken is fully cooked.
7. Serve the curry over rice, adding cilantro as a garnish. Serves four.