Winnipeg Chicken Curry Recipe (Chicken Breast)
This Winnipeg chicken curry recipe keeps things simple: sauté onions in butter, bloom the curry powder, then simmer chicken breast in a light sauce. Cornstarch thickens it quickly, so dinner comes together fast. Follow the ingredients and how-to steps for an easy curry you can serve with rice or bread.
Ingredients
Ingredients
Step-by-Step Method
Soften the onions
Melt the butter in a wide pot. Add the chopped onions and cook over medium heat for 6–8 minutes, stirring until softened.
Bloom the curry powder
Sprinkle in the curry powder and stir for 30–45 seconds so the spices wake up and smell fragrant.
Cook the chicken
Add the diced chicken breast. Stir and cook for about 4–5 minutes, until the outside turns opaque.
Mix the slurry
In a small bowl, whisk the water and cornstarch until smooth. Pour it into the pot, then add salt and optional black pepper.
Simmer and thicken
Bring close to a simmer, then lower the heat. Cook 5–8 minutes, stirring now and then, until the sauce thickens and the chicken is cooked through. If it gets too thick, loosen with a splash of water.
Serve
Serve hot with rice, bulgur, or bread. Give it a final stir so nothing sticks on the bottom before you plate it.