I am not going to lie, this chicken curry dish is delicious, it’s also got a boatload of sour cream in it!
Which is exactly how my mom made it for us growing up, and how I make it for my kids (well, I actually only make it for Elsie, it’s one of her favorites, Ben refuses to eat it).
But if you wanted to make it less fattening, you could swap out the sour cream for light coconut milk, in fact the next time I make it I am going to try it that way and see if Elsie likes it.
Growing up mom just used powdered ginger, which is just fine, but I always love to get fresh ginger it really ups the flavor. And as always you can adjust the spice level with the type of curry you use, we like it hot! Don’t forget to make some rice to go with… And enjoy one of my childhood favorites!
// BLOUSE //
Creamy Chicken CurryPrint Recipe
1 onion chopped
1 bell pepper chopped
1 tablespoon chopped fresh ginger (adjust according to taste)
5 cloves garlic
3-4 tablespoons of butter
1 1/2 pkg chicken tenders bite size pieces
1 1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp cayenne pepper
1 tsp salt
1 1/2 tsp curry powder, or to taste
1 1/2 large containers sour cream (adjust to desired consistency)
- Saute onion, bell pepper, ginger and garlic in butter. Cook a few minutes until the onions and bell peppers are softened.
- Add in chicken and spices and cook at least 3 minutes.
- Add in sour cream and simmer at least 15 minutes until the chicken is fully cooked.
- Serve over rice.