Quick Curry Chicken

For many years before Eric was born, his parents lived and worked abroad. One of the places where they lived for was India. While in India, Eric's mom was introduced to regional cooking and spices. One of the spices that she adopted and adapted to her cooking when she returned to the States was curry. If you've never cooked with curry, please give it a try. Curry powder itself is not spicy, but the flavor and aroma are very distinct. The first time I made this recipe, Eric took one whiff and was transported back to his mother's kitchen. For him, and I hope for you, this is truly comfort food.

Quick Curry Chicken
3 boneless chicken breasts (about 1- 1/2 pounds)
1/2 tsp. seasoning salt
1/2 tsp. garlic salt
1/4 tsp. course black pepper
1 onion, chopped
1 tbsp. olive oil
1 can cream of chicken soup
1 cup milk
1 tbsp. curry
1 tsp. dried parsley

Cut chicken into one inch cubes. Sprinkle with seasoning salt, garlic salt, and pepper . Set aside.

In a skillet, saute the chopped onion in 1 tbsp. olive oil until soft and translucent. Do not brown.

Remove the onions, leaving the oil in the skillet, and set aside.

You may need to add a little more oil to the pan. Add the chicken to the pan in a single layer. Brown the chicken on both sides.

When the chicken is browned, add the onions back into the pan.

Sauce ingredients... I only used one cup of milk.

Add the soup, milk, curry, and parsley. Stir until well blended. Bring to a boil then lower the heat to medium-low. Cover and simmer for 30 minutes.

Serve over rice.

The camera doesn't do this dish justice. The sauce is vibrant yellow and full of flavor.
Enjoy!