Curry is what you want it to be... but there has to be curry!
But what is curry? Well... you’ve probably seen the word, “curry,” a lot—on menus, within recipes, in your grocery aisle. Here’s the thing: “curry” is, in many ways, a meaningless term. It doesn’t refer to a stew, or a sauce, contrary to popular opinion. In fact, it’s a reductionist term, and that means keeping it simple [https://www.bonappetit.com/story/what-is-curry].
Given that, I still say its not a curry without the curry powder. Whatever else you do, that's your business. Here's mine...
For this dish you will need as many chicken breasts as per dinner guests, rice (one cup per guest), heavy cream and either sour cream or buttermilk, hot chili paste, curry powder, garlic powder, paprika, salt, black pepper, butter and half an onion or more if you like... use a whole onion. Now, if you like cilantro then add or substitute with fresh spinach... it gives a nice color.
To begin, saute chopped onion in half a stick of butter and 2 tbs of olive oil. Next, add cubed chicken breasts and brown. Then add your salt and pepper and spices as you like and I am generous on the curry and chili paste. To that, add a cup of heavy cream and half a cup of buttermilk or sour cream. If you like it buttery, add another 2 tbs of butter... it really gives a great taste. Simmer while you prepare the rice...
~ Tutti a Tavola!
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