Chicken Curry with White Rice.

Hello hello! I just wanted to share my favorite dish of all time: chicken curry. Among southern Chinese, curry is a very popular home dish that is very easy to make with minimal ingredients. In this recipe, you only need two main ingredients and some spices. Simple, yes? Exactly. It's a very quick and easy meal that serves plenty. This is great for lunch and/or dinner (in my case both) in which leftovers are very welcomed.

Ingredients:
1.) 3 large russet potatoes
2.) ~1.5 cups of cubed or diced chicken breast (I used the meat from the hindquarter of the chicken)
3.) 2 tbsp of curry
4.) salt and pepper to taste
5.) ~1-1.5 cups of chicken stock

Directions:

1.) Season the chicken bits with salt, pepper, and 1 tbsp of curry powder. Mix to evenly coat the pieces.

Season the chicken first so it can marinate. 

2.) Wash, peel, and dice the potatoes into half inch chunks (you can cut them as big or small as you want but just adjust cooking time accordingly). Add to a pot of boiling water and let the potato bits cook until soft. (For this recipe, I cooked them in the skillet I'm using to cook the dish since it's one less thing to wash.) Drain potatoes once soft.

After the potatoes are soft (~8 minutes), remove and drain.

3.) In a hot skillet, add a small about of oil and add chicken. Sauté the chicken for about a minute and half and potato bits and stir. Add salt and pepper.

Sauté the chicken for about a minute before adding potatoes.

Once the chicken has cooked for about a minute or so, begin adding potatoes.

4.) Add 1 tbsp of curry powder and chicken stock. Continually stirring, let the chicken stock evaporate. Depending on how you dry you want your curry (in this dish, this is a bit drier than I would normally make it), add more chicken stock for more moisture (or sauce) or less for a drier version. Once the stock as evaporated, remove from heat and serve with white rice.

Add about 1 tbsp of curry powder and a cup of chicken stock. Let the chicken stock evaporate.

Cook until the stock as evaporated. 

Best served with white rice. Very delicious. 

Close up of final product. 

Afterthoughts: This is actually the first time I've actually made curry chicken this dry since usually I like a thicker, saucier curry. This is just as good though and a lot of quicker. I can put up a thicker, saucier version some other time also. Mirepoix can also be added to this recipe, but traditionally it is just chicken and potatoes. This is just excellent with rice. I hope you enjoy.

Costs:
1.) 1 bag of russet potatoes = $0.98 so 3 potatoes = $0.15
2.) Chicken = $1.00
3.) Spices = $0.20
Total Costs: $1.35 for serving of three