It seems that every time I go into one of the refrigerator freezers to find something interesting to cook, I have to move aside 1 or 2 packages of commissary skinless chicken breasts. I don’t understand why my husband constantly buys chicken breasts. It’s not his favorite part of the chicken and we both like the skin on! I hope this is not the onset of “Old Timer’s Disease.” I’ll ask him tonight. Or maybe I should just make chicken breasts everyday until he says something. Clever girl I wonder if he’ll notice?
I went down to the freezers because I needed something extra for my husband’s bento box tomorrow. This is probably the laziest curry I’ve ever made, but it tastes good and looks pretty in the box.
Chicken and Zucchini Curry
1 tbsp ghee
1 small onion, chopped
2 garlic cloves, thinly sliced
3 skinless chicken breast halves, cut into chunks
1 Golden Curry tablet, chopped
1 – 1 1/2 cup chicken broth
1 large zucchini, cut into small chunks
2 hard boiled eggs, halved (optional)
Heat the ghee in a frying pan, then add the onion and garlic, frying until the onion begins to soften. Add the chicken chunks and fry until all the pink has disappeared. Add the chopped curry tablet and cook for about 1 minute. Add the chicken broth, bring to a boil, cover and cook for 30 minutes, stirring occasionally. Add the zucchini, then continue to simmer for about 10 minutes. Add the boiled eggs, if using, and cook for another 5 minutes. Serve the curry with 1/2 egg.