Be that as it may, most “curry powder” that we buy in America are a distinctly Indian blend of cumin, coriander, turmeric, ginger, and other spices that we got by way of our British cousins. What we think of as “curry” is actually an Anglo-Indian fusion of flavors.
This is a very basic and quick curry that is great served over hot rice. We’re going to take that Anglo-Indian fusion just a little bit further by wrapping our chicken curry and rice in a warm flour tortilla.
Our ingridents are:
1 pound of chicken, cut into 1 inch pieces
1 large onion, cut into large pieces
1 14-ounce can of low-sodium chicken broth
3 cloves of garlic, chopped fine
1 Tablespoon of curry powder
1 teaspoon of dried mustard
½ teaspoon of ground ginger
2 Tablespoons of all-purpose flour
(Not pictured) 3 Cups of cooked rice
(Not pictured) warm flour tortillas (burrito size)
Heat two tablespoons of olive oil in you cast iron skillet and cook your chicken over medium-high heat for 4 to 6 minutes, until the pieces are cooked through and the outsides are just beginning to brown. Remove the chicken and set it aside.
Reduce heat to medium; add another tablespoon of olive oil and sauté the onions and garlic with the ½ teaspoon of ground ginger until the onions are tender and slightly translucent.
Now add the two Tablespoons of flour and stir to combine, and then add the chicken broth, curry powder, and dry mustard. Return the cooked chicken to the skillet, bring just to a boil, reduce heat to low, and simmer for 5 to 10 minutes over low heat.
Into a warm tortilla, spoon 1 cup of cooked rice and 1 cup of the chicken curry and wrap using a “burrito wrap”
Should make 6 to 8 wraps, how many you eat is entirely up to you! Enjoy!
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