Tuesday, August 16, 2011

Fresh & Easy Meals: Indian Curry

Okay, so Mr. Giles and I LOVE Indian food. 
It's probably our favorite food. 
(Yes... my Italian Grandmother would roll over in her grave!)

In fact, most of our Anniversaries or special events are celebrated with Indian Cuisine.

My first experience with Indian food was while living in England.  
I remember being asked if I wanted to go out for a "Curry." 
What is that?
We order from a restaurant down the street called called 'Dine India.' 
The BEST part was ... they delivered it to your door! I know!

It was one of the best meals I had ever eaten
and from then on… I was in LOVE! 

So, when I returned to the USA,
I wanted to find Indian cuisine here. 
Unfortunately, most of the Indian restaurants I found were VERY expensive!
We just couldn't justify going very often. 
This led me to figuring out how to cook Indian food at home. 
Over the years, I've cooked many Indian dishes
 including Marsalas, Curries and Kormas.

Many of my English friends and family
have smuggled wonderful Indian spices from the UK (in their suitcases) for me
and I usually pack my luggage full of them when I visit the UK as well. 

I know that a lot of you don't have the privilege of knowing
AWESOME English people who will smuggle spices for you so...
I wanted to give you another option.

I have used this recipe more times than I can count…. Enjoy!

This recipe can be made in a Dutch Oven or Crock Pot.  
Chicken Curry serve with Cauliflower Mash and Roasted Tomatoes 

Easy Chicken Curry 
Prep and Cook Time: about 40 minutes. 
Yield: Makes 4 servings


  • 2  tablespoons olive oil
  • 4  boned skinned chicken breast halves (8 oz. each), diced 
  • 1  large white or red onion, sliced
  • 2 bell peppers, seeded and sliced 
  • 2 jars of Trader Joe's Marsala Simmering Sauce 
  • 1 bunch of cilantro, diced 


1. Heat olive oil in a large pan or Dutch Oven. Over med-high heat until oil is hot but not smoking. Add onions and bell peppers. Cook until onions are translucent and bell peppers soft. Add garlic and cook for another minute. 

2. Add chicken breasts and cook until golden brown, 2 to 3 minutes. 
2. Add simmering sauce to the pot and bring to a low boil. Reduce heat and let simmer for half hour. 
3. Serve over basmati rice or quinoa. Garnish with cilantro. (Healthy Alternative: Serve with Cauliflower Mash and Roasted Tomatoes... recipes to come)   

Also, Trader Joe's sells fresh and frozen Naan Bread. It's an Indian bread and wonderful with curry. It's perfect when served warm out of the oven and topped with butter. 

1 comment:

  1. Oh my gosh that looks delish!!! I think curry is one of my favorites - will need to try this ASAP!! I'm loving your blog! :)



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