CURRY IN A HURRY: Try This Sweet and Savory 30-Minute Curry Chicken


With all the frigid temps well underway, a bowl of something warm and flavorful is more than just delightful. Steal a little bit of Jamaica, India, or any other country near the equator and enjoy a twist of spicy and savory flavors, beautifully intertwined on your fork. This recipe is perfect for a weekend night dinner made in a dorm floor kitchen or in your family kitchen accompanied by friends and a few laughs. Have a take away and pack this mouth-watering meal into an airtight container for a taste of exotic flavors at school or work. Its super easy and fun to make and not to mention, your kitchen will smell like an Indian restaurant. It is a simple win-win situation!
·      5 chicken breasts, washed thoroughly and roughly cut
·      ¼ cup coconut milk
·      1/3 cup half and half
·      2 tablespoons white or yellow onion, finely chopped
·      1 teaspoon honey
·      salt and pepper
·      1 ½ tablespoons cooking oil (vegetable or olive oil is fine)
·      1 ½ teaspoons of curry powder
·      ½ teaspoon Garam masala seasoning (found in spice section of grocery store)
·      ¼ cup canned tomatoes
·      ¼ cup frozen sweet yellow corn
·      handful of raisins
·      fresh parsley to taste, roughly chopped

1.  In a large skillet, heat oil in pan, then sprinkle ½ tablespoon of curry powder (the rest will be added later). Add sliced chicken breasts. Add a pinch of salt and pepper to lightly cover chicken. With a fork, make sure seasoning had covered chicken and watch for 9-10 minutes or until chicken is no longer pink.

2. Pour both coconut and half and half milk over chicken while continuing to stir. Add canned tomatoes, corn, onions, and raisins. Next, mix until all ingredients are covered in liquid. If needed, add a splash more of milk or water to keep anything from sticking to the bottom of pan or to create a thicker liquid. Then add the rest of the curry powder, garam masala powder, and honey.

3. Let ingredients simmer together for 5-6 minutes to allow flavors blend.

4. Serve and plate immediately with brown rice for a hearty and more than satisfying meal. Garnish with the fresh parsley.

Mecca Russell, a rising senior at The New School in New York City, studies Journalism & Design. Both her coursework and internship experience reflect the intersections of reporting, photo, and documentary. She enjoys storytelling through mediums of film, writing, and photography and is inspired by journalism's power to tell untold stories. She's contributed to Teen Diaries & Pretty Girls Sweat as a weekly writer and reporter. When she is not editing or writing, Mecca is often found browsing through books at your local bookstore, sipping a matcha latte, or dripping in sweat after a HIIT and strength training workout in the early mornings. Mecca is also a singer-songwriter and can be found gigging around her city quite frequently. She looks forward to learning new ideas everyday and is always up for a challenge!