chicken curry

ingredients

• 2-2.5lbs chicken breast
• 1/2 yellow or Vidalia onion
• 3 tablespoons of butter -> I used much more than this, but I used vegetable oil
• 28oz tomato sauce
• curry powder
• onion powder
• 2-3 chicken bouillon
• black pepper
• msg

instructions

1. mince the onion, cut the chicken into bite-size chunks.
2. melt butter in a pot over medium heat, cook onions until translucent, then add curry powder.
3. cook for a short while longer, add the meat and raise to med-high heat. if there is not enough oil, add a small amount of neutral oil to finish cooking the meat. -> you don't have to hit 165F now, you will when you add the tomato sauce and boil
4. add salt, a small amount of black pepper, and more curry powder to the meat. -> make sure the curry is 165F before simmering
5. when nearly finished cooking, add the tomato sauce, chicken bouillon, additional curry powder, onion powder, and salt as needed.
6. simmer on low-med heat for ~20 min.

seasoning estimates

• ~ 2 tsp msg
• ~ 2 tsp curry powder
• ~ 1/2 tsp black pepper
• ~ 1 tbsp onion powder
• ~ 1 tsp msg

note: you will probably need a bit more of everything to finish it off, but that'll be to taste at the end getting the sauce right. keep in mind the curry powder is added at three stages, and salt at 2; those numbers are the total in the mix.

serving

served over rice (preferably long grain, like jasmine) with a small amount of additional butter.

source

• bachelor