Indian Chicken Curry

This summer our local library is holding a Summer Reading Program for both kids and adults. It's been fun to branch out a bit to read some different books and do some different activities. One of the items to check off is "Check out a Cookbook and try a new recipe". I was excited, and ended up with "The Convenience Cook" (I will say that flipping through cookbooks is not the easiest thing of the world when trying to handle a baby and 3-year-old). It was interesting to read through the authors comments about her recipes. I ended up choosing to try the Chicken Curry and I'm glad that I did! I had an awesome experience at an Indian restaurant back in my college days and I've wanted to try to replicate that, but none of the curry recipes I've come across have really done it for me. This one was SO simple, came together really quick, and was delicious! I like feeling like I'm introducing different flavors to my kids, and I think that this is something that is a nice change in our normal flavor profile while still being yummy, affordable, and easy. 

Indian Chicken Curry
Source: The Convenience Cook, page 109, slightly adapted. I would definitely recommend getting this cookbook - there are a lot of good recipes and great cooking tips.

Ingredients:
2 tbsp vegetable oil
1 cup diced onion
2 tbsp all-purpose flour
4 tsp curry powder
2 cups chicken stock
2 cups cubed, chicken
S&P

Hot white rice
Naan, Indian Flatbread

Directions:
In a skillet, heat 1tbsp oil over medium heat. Cook chicken until golden brown, dump onto plate and set aside. Heat remaining oil in skilled, then add onion and cook until softened. Add flour and curry powder and cook, stirring, for 1 minute. Add stock and cook, stirring, until thickened. Add chicken. cover and simmer until chicken is heated through, about 5 minutes. Season with salt and pepper, to taste.

Serve over hot rice and with warm Indian bread. Naan recipe HERE.