Very simple chicken curry dish. It's kid friendly as it's very mild and fun. I put a condiment plate on the table when i serve this with peanuts, raisins, shaved coconut, pineapple tidbits, to spoon over the top of the chicken.
4 chicken boneless, skinless chicken breasts
1 large onion, sliced
2 gloves garlic
¼ cup butter or olive oil (I combined both to make ¼ cup)
1 tablespoon of better than bouillon chicken flavor (this is found where bouillon cubes are, in a jar..you spoon it into your dishes)
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons yellow curry(can adjust to your liking)
½ teaspoon paprika
1 bay leaf
1 teaspoon brown sugar
1 cup sour cream
¼ c. Nestle Coconut Creme Creamer (yes...the one for coffee) or you can use coconut milk.
1 15 oz. can of garbanzo beans(chick peas)
No nutrition information available
In dutch oven or deep skillet, brown onions in butter/oil until soft (about 5 minutes).
Add garlic, salt, pepper, brown sugar, and ½ the curry powder and cook another 2 minutes on medium to low heat.
Season the chicken with salt & pepper, paprika, and the remaining curry powder.
Move onions to one side and add chicken breast.
Brown both sides (approximately 2 minutes per side).
Add sour cream, milk, chicken bouillon paste, and garbanzo beans.
Add the onion mixture.
Simmer, covered, for approximately 25 minutes or until chicken is done.
Serve over Jasmine Rice.