My Go-To Motto:  Practice Makes Automatic!  This is one of those recipes with few ingredients and simple cooking steps.  If you like your curry hot, sprinkle some pepper flakes in during the simmer stage.  I usually keep mine mild to please those in my family not into hot and spicy.  But things have been changing and the vote tonight was throw in more pepper flakes.

Go-To Chicken Curry

6 chicken breasts/thighs
salt, pepper, 2 T. curry powder

2 T. each butter and olive oil
1/4 cup finely chopped onion

1 cup chicken broth
1/4 cup chopped almonds

2 tsp. cornstarch
1 cup heavy cream
chopped parsley

Cut  chicken into 1/2″ strips and liberally season them with the salt, pepper and curry powder.  In a heavy skillet, heat oil and butter until hot over medium-high heat.   Add the chicken strips and onions and saute both until lightly browned.  Add the broth and almonds, bring to a boil, reduce heat and simmer for 25 minutes.

Mix the cornstarch and cream, pour over the chicken, stirring until it comes to a boil and thickens.  Take off the heat and serve with a sprinkle of  chopped parsley.

 It’s great with rice and lots of condiments:  chutney (my favorite is Major Grey’s), shredded coconut, banana slices, peanuts, slivered almonds, finely chopped green and red peppers, raisins, etc.

If you like to play with your rice, try heating a 2 T. coconut oil in your sauce pan on medium heat, then add 2 cups of rice, stir it around til hot, 3 to 4 minutes, and each grain is covered in oil, add 1 cup of chicken stock and 1 cup of coconut milk, bring to a boil and cover…..not tightly, slightly askew.  Turn heat to low and let simmer 15 to 18 minutes or until the liquid is absorbed into the rice.  Fluff with a fork.   I like crunch in my rice, so I toss in a handful of chopped almonds.

 Now…..if you enjoy something different and absolutely scrumptious, I suggest you try that same rice recipe with Chef Hai Fitzgerald’s Purple Rice Blend.  His menu is written on a chalk board…..a big chalk board.  It’s what’s fresh that day.  His Salmon, Prime Rib, Steaks and Stir Frys are to die for (I left so much out).

He often looks you over, sizes you up and suggests to you what you would like.  Do you want it with the creamiest polenta, the fabulous garlic mashed potatoes or fresh vegetables steamed right in front of you…..that is the question.  In fact, if you are lucky enough to get there when there are empty seats at the counter (I think there are only seven), you can watch him and his sous chefs prepare your food right in front of you.

 His restaurant is the Thymes and Seasons Market Place and Restaurant in Bountiful, Utah.  His phone is (801) 386-0245.  Have him ship you a bag.