{"id":6048,"date":"2016-01-05T05:00:17","date_gmt":"2016-01-05T12:00:17","guid":{"rendered":"https:\/\/cheerykitchen.com\/?p=6048"},"modified":"2016-04-11T11:47:33","modified_gmt":"2016-04-11T17:47:33","slug":"triple-curry-chicken","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/triple-curry-chicken\/","title":{"rendered":"Triple Curry Chicken"},"content":{"rendered":"

\"Triple<\/p>\n

A couple of years ago we took a week long cruise with our children. \u00a0Our favorite item at the lunch buffet was their “curry of the day!” My daughter, Jen, returned home and became a master with all kinds of curry. \u00a0One of the best things she makes is Triple Curry Chicken. \u00a0It’s a basic template recipe that she spices up or down and adds all kinds of veggies to. \u00a0When serving it I like to garnish with fresh chopped apple chunks, raisins, and coconut, it’s amazingly delish!<\/p>\n

Triple Curry Chicken<\/h2>\n

We loved Indian restaurants when we lived in Queens, NYC, but I never really attempted making curries at home. I wasn’t really raised eating them, although I love Chicken Divan<\/a><\/strong> and Curried Fruit Bake<\/a><\/strong>. \u00a0It’s been really fun to see how easy Triple Curry Chicken is and that by adding different veggies and spices I can really make them different and unique. I also like to add a variety of spices to rice that accompanies a curry dish. I almost always use chicken stock and a bay leaf to give it a little extra flavor, try adding some spices too.<\/p>\n

\"Triple<\/p>\n

Here are the three curries used in this dish. \u00a0The Golden Curry Sauce Mix<\/strong><\/a> is widely available, and\u00a0can be found in most international food isles at your grocery stores.<\/p>\n

\"Triple<\/p>\n

Heat 1 tablespoon of oil in a large skillet<\/strong><\/a>. \u00a0Add 1 teaspoon of turmeric and chicken breast, cooking and browning for about 10 minutes. \u00a0Remove cooked chicken to a plate, cover and set aside to keep warm. \u00a0In the same skillet stir in onion, garlic, and bay leaf. Saut\u00e9 until onion is lightly browned. Add tomatoes, curry powders and curry cubes, salt and brown sugar.\u00a0Reduce heat to low. \u00a0Stirring constantly, gradually mix in coconut milk and simmer for 10 minutes. \u00a0Add cooked chicken breast and simmer for 5 more minutes. \u00a0Add lemon juice just before serving, mixing well.<\/p>\n

\"Triple<\/p>\n

To prepare the garnishes, chop up apples, my Fuji was perfect, a tart Granny Smith would be too.<\/p>\n

\"Triple<\/p>\n

Add chopped apple, raisins, and coconut to small serving bowls<\/strong><\/a>.<\/p>\n

\"Triple<\/p>\n

Serve warm Triple Curry Chicken over rice with garnishes and enjoy.<\/p>\n

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Triple Curry Chicken<\/div>\n
<\/div>\n
Recipe Type<\/span>: Entree<\/span><\/div>\n
Cuisine: Indian<\/span><\/div>\n
Author: Ren\u00e9e<\/span><\/div>\n
Prep time: