Curry Chicken with Rice

Everyone (or at least all working moms) have an easy ‘go to’ recipe that’s delicious and takes little time to whip together. My curry chicken is my ‘go to’ when I want something easy to cook, but when I’m also craving something hearty and flavourful. Curry chicken is sought to have originated in Asia, with regions like the Caribbean concocting their own version. By no means is this recipe made from scratch, you might even read the ingredients and think “really, cream of chicken soup in curry chicken -- this girl is crazy!!” Think again, this dish is nothing but packed with flavour and deliciousness. I wasn't keen on posting this recipe as most of my famous dishes are made from scratch – and I don’t want to belittle the efforts of my Trinidadian and Tobagonian friends who might spend hours on end preparing their famous version of curry chicken or curry goat. Before you start to point fingers at me about my ‘shortcut’ version of curry chicken, give it a try yourself, you might be delightfully surprised.

Ingredients:

2 skinless/boneless chicken breasts 

1 tbsp of vegetable oil

2 cans of cream of chicken soup (condensed) 

Curry powder

Black pepper

Salt

Dry red pepper (I like my dish spicy)

2 Magi cubes

Cooked white rice

Cut the chicken breasts into bit size pieces. You could use any type of chicken, I just prefer chicken breasts for this recipe.

Season the chicken breasts with salt, black pepper, curry powder and 2 magi cubes. I've tried a couple of different curry powders and I like the Jamaican curry powder the best.

Heat oil on medium in a frying pan. Sauté the chicken pieces for 10 minutes -- until they are golden brown.

Pour the 2 cans of condensed cream of chicken soup over the chicken and stir.

Season with salt (to taste), black pepper (I put in a lot), curry powder (I use a lot) and dry red pepper (I like mine spicy)

Stir and continue to cook on medium-low for 15-20 more minutes (cover with lid so it doesn't get too messy).

Serve over white rice.