Quick and Easy Chicken Curry
Last night, I decided to try making a quick curry. The only real short cut was that I had bought a roast chicken a couple of days ago, eaten the wings and legs, and had a fair amount of chicken meat left, just for the plucking.
First, I made the rice. Two parts water to one part rice, (in this case, 4 cups of water to two or rice--I like leftover rice) and one tsp. salt. Brought water to a boil, added rice, stirred once and put a lid on it, and let it simmer over "low" for 20 minutes. Shut off the heat and checked the rice. It was perfectly done. (I had to remove it for a minute from the smoothtop stove when I first turned the heat down so it wouldn't boil over.)
While the rice was cooking, I sauteed half a small onion in a little oil. When that was done, I added a tablespoon of butter and a tablespoon of flour, and stirred until the flour was slightly cooked. I do this because my husband liked a thicker sauce and it became habit. Sour cream is the base in this recipe, so if you want it looser, you can skip the flour/butter part.
I added two tablespoons of mild curry paste (Patak) and stirred until it was incorporated. I then added about 2/3 of a pint of 
regular sour cream, and the chicken I had removed from the roast (two breasts and some back and thigh meat). There was more chicken than I expected, so I added the rest of the sour cream, making a full pint, and another tablespoon of curry paste. You can make these adjustments whenever you please. Some salt and pepper to taste (and it will need some), and it was done.
I chopped some scallions and peanuts, and also put some raisins 
in a bowl and served with some mango chutney (Major Grey's is the best--it is a style, not a brand--great sweet-sour chutney). You can also chop apples, bananas, and almost anything you want to compliment this dish.
All in all, it took a little over 1/2 hour. I have a lot of leftovers, so figure it would feed four normal people.
Here's the link to my full chicken curry post of October 2005.
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