Under the Pink

This chicken did two tours in the pan. Apparently, I am even too hurried for “Chicken Curry in a Hurry”. One of the worst feelings in the world is realizing your chicken is still pink…and you have already eaten a bite.

In typical fashion, I was harried earlier this week, running errands and hitting the gym after work. I came home and tried to catch up with Annie Birdie before she left for another trip to Latin America. I shall miss her while she is gone for the next ten days, but the one upside of having the house to myself: naked time! I love the naked time.

As I made dinner, I attempted to make my lunch for the next day, tend to some unanswered email, and tidy up the kitchen a bit. I flitted around the kitchen, trying to juggle all these tasks, while dinner cooked away. I took the phrase “hurry” a bit too literally and this is how I ended up with an undercooked piece of chicken in my stomach. My gut was churny all not, but I am not sure if it was the undercooked chicken or just the anxiety of eating it.

I have had my eye on this recipe for quite some time. I love the complex aroma and taste of curry and Mark Bittman has never steered me wrong. The raisins add a sweet pop to the dish and the use of strained fat free yogurt kept it creamy while keeping the caloric damage low. Make doubly sure the heat is down very low when adding the yogurt– high heat will cause it to separate. I used chicken tenders for this recipe; they were on sale and I just kind of like the how the strips look drowned in the creamy yellow sauce.

Just don’t hurry it too much.

Chicken Curry in a Hurry

Adapted from Mark Bittman

1 Tbsp vegetable oil

1 medium onion, sliced

1/3 cup raisins

Sprinkle red pepper flakes

Salt and freshly ground pepper

1 1/2 teaspoons yellow curry powder, or to taste

4 skinless, boneless, chicken breast or packet chicken tenders

1 cup strained non fat Greek yogurt

Put the oil in a large skillet over medium high heat. When hot, add the onions, raisins, and chili flakes, sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.

Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.

Lower heat and allow pan to cool down for about two minutes. Add the yogurt and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.

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