Chicken Curry with a Twist

If you get tired and bored of eating a typical curry with potatoes and carrots, you can try my Chicken Curry with a Twist recipe. The idea and inspiration come from Emiko when she cooked her special curry weeks ago, and I noticed that having a citrus flavor does add a kick to a blend curry. So I decided to try my own this evening.

The most important part of curry cooking is browning the sliced onions (one onion) slowly in medium heat. My citrus idea was to stir fry the yellow, orange, and red bell peppers. I only used half of each. Just stir fry with a small amount of olive oil and sprinkle salt, black pepper, and garlic powder. At the end, I added 1 tomato and turned off the heat.

Next, I cooked the buffalo wing style chicken and added curry powder. Any curry powder is fine. You want to brown the chicken but not over done it. I had some left over arabiki sausage so I added that too but not really needed. Mix well and cook for a while.

Next, I added the cooked bell peppers and the browned onion and added water. Let it boil and take out the aku and the extra oil from the chicken. The buffalo wing style chicken will yield lots of oil so take out most of it (but not all) or you will be eating an oily and unhealthy curry. After taking out all the aku’s and the oil, I added HALF of the Kokumaro Curry sauce mix and let it simmer. Make sure to cover the pot and slowly cook for about 40-45 minutes. The oil from the chicken will appear again so take out as much as you want. Before turning off the heat, I added spinach and mixed for the last time. If the curry flavor is weak, try adding more of the curry powder but not too much. And finally, you have this:

Mark’s Chicken Curry with a Twist recipe. Eat up!!!