Does this sound good for a curry?

Sounds delicious!

That sounds horrible! No decent Indian would ever use curry powder. Nobody in India has even heard of curry powder ’cause they make their curries and sauces from scratch (see the link below).

You don’t say how old you are, but I am assuming that your cooking skills are limited. Why not go to your local grocery store and buy a frozen chicken curry dinner? Heat it in the microwave and eat!!

If you are brave enough to venture into the kitchen, here is an easy recipe for chicken curry and steamed rice.
Try it.

INGREDIENTS
6 skinless, boneless chicken breast or thighs- cut into 2-inch pieces
1/4 cup canola or corn oil
2 large onions, diced
1 tsp ginger/garlic paste (available in a jar at an Indian grocery store)
1 large tomato, chopped or 1 cup crushed canned tomatoes
2 tbsp Good quality curry paste (Patak’s)
Salt, pepper, chili powder to taste
2 cups water or chicken broth

DIRECTIONS
Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Add tomatoes. Cook for about 2 minutes. Slowly stir in curry paste, salt and pepper. Cook for about 2-3 minutes and add chicken and the liquid. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.

Remove cover from skillet and cook for an additional 15 minutes if you want to thicken the gravy.

STEAMED WHITE RICE

1 cup long grain white rice
2 cups of water (note: the water is always double the quantity of rice – 2 cups rice, 4 cups water, etc)

The first step in cooking rice is selecting the right pot. Choose a pot that is large enough so that the rice has room to expand, it usually doubles in size. Also, make sure that the lid fits tightly so that the steam is absorbed by the rice and does not escape.

Rinse the rice under cold water 3 or 4 times and drain thoroughly.
Place the rice and water in the pot and cook on high uncovered until it boils. Then turn the heat down to low, place the lid on and simmer it for 12 minutes. Make sure it doesn’t boil over with the lid on.

After 12 minutes, check the rice. If the rice is too hard, add about ¼ cup of water and replace the lid for another 10 minutes. If the rice is too wet, uncover and cook for another 10 minutes. If there is so much water that you can drain it, then do so. Then cook for another 5 minutes. At this point you want to remember how much water you added or how much extra there was so that next time you can adjust the amount for your particular rice.

Fluff with a fork and serve with a stir fry meal. Makes about 4 side servings.