Anyone need a quick dinner idea? I got this from a colleague with whom I shared an office years ago. Keith is a great cook, and we’d swap recipes during the slow times. Many of the people at this small computer company loved to cook. Shortly after I first began working there, an email announced that Lance would be deep frying a turkey in the parking lot. And he had snagged it himself, so we were cautioned to be careful of the buckshot.
Another time, we had planned a company barbecue—naturally, we had a company grill. Since it was raining, the guys set it up on the porch. Soon the smoke detectors went off and the fire department arrived. Oops.
Once I brought in crème brulee, as a treat for some of my work friends. I also brought the torch, of course, because it’s both dramatic to watch and tastes better just after caramelizing the sugar. I got a bit carried away and almost set off the office smoke detectors again.
But back to Keith’s recipe. This is a nice little supper that works for a single person, a couple, or a crowd. I’ll describe how I do it when dining alone, and you can just multiply the ingredients according to the number of people at your table.
I like to keep it low carb, so I just eat the meat and vegetables as described below, but it works well with rice.
A Simple Quick Curry (for one)
- 1 boneless chicken breast, cut into 1” cubes
- 1 green pepper, sliced
- 1 carrot, peeled and sliced
- 1 small onion, peeled and thinly sliced
- 4-5 mushrooms, sliced
- 1 T curry powder (or more to taste)
- ¼ cup sour cream or yogurt
- ½ tsp salt, or to taste
- Olive oil for frying
Heat the oil in a heavy skillet and add the curry powder. Add the carrot slices and sauté for five minutes, stirring to keep from sticking. Add the peppers and chicken and continue to sauté for five minutes, allowing the chicken to brown, and stirring to keep it from sticking. Add additional oil as needed to keep the vegetables and chicken from sticking. Now add the onion and cook for another five minutes.
Finally, add the mushrooms and continuing stirring and sauteing until the mushrooms are cooked, probably another five minutes. Remove from the stove and stir in the sour cream or yogurt, and dinner is served!