Chicken Curry

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  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
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1 1/2 pounds chicken, boneless and skinless

2 teaspoons cumin

4 teaspoons flour

2 tablespoons oil

1 cup chicken stock

1 tablespoon butter

1 cup frozen peas, thawed

1 medium onion, chopped

2 carrots, peeled and sliced on diagonal

1/4 cup heavy cream

Salt and pepper, to taste

1 1/2 tablespoons curry powder

1 teaspoon cinnamon


  1. Cut chicken into 1 inch cubes. In large skillet saute chicken in oil and butter until golden brown. Remove to plate and cover with tin foil. In same skillet add onion and saute until soft. Add carrots and stir. Add curry, cinnamon and cumin. Stir to coat. Add flour, stir, and let cook for 30 seconds. Add stock and stir until thick. Return chicken to the skillet and simmer until carrots are tender, about 20 minutes. Add peas and cream. Stir well and cook until hot. Season with salt and pepper. Serve over rice
  2. For the rice: Cook Basmati rice according to package directions