Chicken Curry

Another recipe from my 30 minute dinners cook book.  Apparently I don't make much from here... because this is the last one that I remember making.  Oh well!  Chicken curry is a traditional Indian/South Asian meal.  It tends to be a bit on the spicy side, but this dish is not.  You could add more curry to get a bigger kick though.

Ingredients:

• 1.5 cups rice
• $1.20 for a bag of 7 or 8 cups
• .75 pounds chicken breasts
• $6 for 3 pounds
• 2 tablespoons cooking oil
• 1 medium onion
• $.60
• 1 to 2 teaspoons curry powder
• around $1 for 1 ounce
• 3 tablespoons flour
• 1 cup chicken broth
• $13 for 266 bouillon cubes
• 1 5.5-ounce can of tomato juice
• $.30
• 8 ounces of pineapple tidbits
• 20 ounce can is $.80

Dishes and utensils:

• Cutting board
• Knife
• Large skillet
• Bowl

People fed: 3-4

Total cost: $3

Cook time: 30 minutes

Directions:
 Cook rice as directed to do so on the bag.  While rice is cooking,  cut chicken into thin slices about an inch long.  In the skillet heat the oil on medium heat.  Add the chicken and cook until it is no longer pink (about 3 minutes).  Cut the onion while chicken is cooking.  Put the chicken in the bowl and add the onion and curry to the oil in the skillet.  Stir in the flour, chicken broth*, and tomato juice one at a time, complete stirring in each item before adding the next one.


* Chicken broth is made by placing a bouillon cube in 8 ounces of water and boiling it, either in the microwave or on the stove.


Return the chicken to the skillet.  Stir in the pineapple.  Cook until everything is hot.  Serve on the rice.


If you prefer your dishes extra spicy, simple add more curry.  A common way to counter-act curry that is too spicy is to use plain yogurt or some sort of plain yogurt based sauce.  I have never made this, but if I ever do I'll be sure to include the recipe!