Chicken Curry

Chicken Curry
Chicken Curry
Serves 4
Use only boneless, skinless chicken breasts filleted in half, for about 8 fillets, so there's plenty of sauce to go around. (If there is leftover sauce, I use it in or on scrambled eggs, veggies, or on top of potatoes, etc.) This is actually an extremely altered version of an old recipe from an Indian cookbook I received over 29 years ago.
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  1. 4 chicken breasts, filleted
  2. Butter, about 1/4 cup
  3. Half or even one whole bulb garlic, depending on size, crushed (garlic is weaker here than the US)
  4. About 3 hot aji peppers, or to taste;
  5. One medium to large onion, chopped;
  6. 1 tablespoon ground ginger.
  7. Two small tubs of sour cream (crema de leche agria)
  8. (2 cups of plain thick crema de leche (cream) works well too);
To the crema de leche agria, mix in
  1. Cayenne pepper - 1 teaspoon
  2. Jamaican Curry by Badia - 1 tablespoon
  3. Salt - 1 teaspoon
  4. Black pepper - 1 teaspoon
  5. Limón - 1/2 tablepoon
  1. In a large skillet, cook ajis and onions till soft, then add the garlic and ginger & stir. Add the chicken and brown. Once browned, take out the chicken and set aside.
  2. Prepare the sour cream mixture and add the mixture to the onions & peppers in the skillet. Add the browned chicken & submerge the fillets in the sauce. With stove on LOW, simmer and get the chicken tender, and sauce thick & creamy. Add chopped macadamia nuts, if desired. This dish always seems to taste better the next day. Serve chicken and sauce over brown or white rice, or cauliflower rice, or over cooked potatoes - or even mashed potatoes, or cooked quinoa.
  1. This same basic recipe can be used with full fat coconut milk for a yummy dairy free version. And a little yucca starch mixed with a little water for thickening, if desired or necessary, for a gluten free version.