- Estimated Cooking Time According to Recipe: 35 Minutes
- Actual Cooking Time (Including Prep): 30 Minutes
I love curry, and I’ve never actually been able to make a good one. I’ve tried somewhere between 5-10 recipes, and it just never comes out like the kind you get in restaurants. Even friends of mine are able to whip up a great curry sauce in just a few minutes, but mine always bomb.
This recipe was no exception! Although it tasted fine, it wasn’t amazing, and I think I didn’t quite get the yogurt mixture down correctly (see what I subbed for the heavy cream). Still, it was very quick to make, and worth another try. Maybe you’ll have more success than me!
This recipe calls for pre-cooked rotisserie chicken, but how long can it really take to cut and prepare some chicken breasts? Not that long. I took an extra 7 minutes to cut and pan fry some chicken breast chunks in curry powder, salt, and pepper before starting on the rest of the recipe.
I also started my rice immediately, since that will take the longest to cook!
I though it was a bit odd that the recipe gave a specific amount of time to fry the onions. Are onions that necessary for curry? The requested time was 7 minutes, but I just cooked until translucent. As you can see from the picture, the non-stick from my pan is starting to wear off!
In this photo you can see yogurt and sour cream. The original recipe called for heavy cream, which I had on hand, but had gone bad in the meantime! Bummer. I was already into the recipe so I just used a 1/2 cup of sour cream instead of 3/4 cup of heavy cream. Yet somehow, the sauce still turned out too thin (in my opinion).
Here’s the onion, curry powder, and sour cream starting to mix together. I thought the sauce turned out a bit “not smooth”, so I wonder if I had the temperature too high when adding the cream. I did cook it for a few minutes extra to try to allow it to thicken, so that’s another possibility.
The tomatoes were optional, which I did add because I had them on hand. No doubt this contributed to the thinness of the sauce. Perhaps the acid in the tomatoes curdled the cream as well.
Adding the chicken!
I like to use this brand of rice. I think it tastes great, and has a wonderful texture. Perhaps because it also has a picture of an Indian-looking guy on the front, I like to use it with India dishes. I guess advertising works like that!
Although the flavor wasn’t bad, you can see how the creamy bits curdled a bit, which I was not happy about. The first thing Iw oudl change next time would be to lower the cooking temperature and not using tomatoes. Personally, I like spicy curry, so I’d add something spicy next time. I’ll have to look up legit ways to spice up curry.