Uncle Don's Chicken Curry Recipe

Ok; Chicken Curry Recipe:



1 Red Bell Pepper & 1 Orange (or Yellow) Bell Pepper; cut into 1’’ (bite-sized) pieces

1 Large Yellow Onion, cut into 1’’ (bite-sized) pieces

2 Boneless Chicken Breasts, cut into 1’’ (bite-sized) chunks

1 Cup White Flour

1 Jar Curry Sauce (Korma, Tikka, Butter Chicken) – I like “Tiger” brand and do not like “Patak’s”

1 Cup Chicken Broth

Canola Oil for the pan

½ Cup (plus a little more) Mirin (Japanese Sweetend Rice Wine)

Spices: Curry Power, Garam Masala, Sambar Powder, 5-Spice Powder, Turmeric (All Optional)

Milk, ½ & ½, Plain Yogurt, or Sour Cream (All Optional)

1 Cup Chopped Fresh Cilantro



1)     Heat a little canola oil in a wok-sized pan (this pan should have a tight-fitting cover). Saute the onions and peppers for a few minutes (cover them while cooking) and then pour into the pan a goodly splash (a few tablespoons) of Mirin. Re-cover the pan and let the onions and peppers cook for a couple of minutes longer and then uncover the pan and let the accumulated liquid boil off until the onions & peppers begin to get just slightly caramelized.

Remove the pan from the heat and transfer the contents into a bowl (for use later).


2)     Put the chunked chicken into a plastic bag (like a supermarket produce bag) and spoon in about a cup of white flour. Toss the chicken in the flour until all pieces are lightly coated. Then, remove the chicken pieces from the bag. (I put a large colander over the kitchen garbage bag, dump the chicken into the colander, and then pick out the pieces.)


3)     Put about 3 tablespoons of oil in the wok (you do not need to clean out the wok after the onions/peppers). Heat until medium-hot, then throw in the chicken and do your best to arrange the pieces in a single layer. Cover and let cook for a couple of minutes – you want the cooked side of the chicken to be lightly browned.

After a couple of minutes, uncover, stir around, and re-cover (you’re trying to get other sides of the chicken to brown). After a couple more minutes, the pan is going to be running out of oil (due to the flour on the chicken), so (quickly!) pour in about ½ cup of Mirin, cover tightly, and turn heat down to medium-low. This “flash-steaming” process will fully cook the chicken without drying it out.


4)     After about 3 – 5 minutes, the chicken is done, so throw in your onions/peppers and add in the jarred curry sauce. Stir this into the mix (the canned sauces are typically very thick).


5)     Add in about one cup of chicken broth – this will add a wonderful chicken flavor to the curry sauce. If you like the sauce a bit creamier, you can also add in a little milk or ½ & ½.


6)     Taste and adjust seasonings. I add some brown sugar, curry powder, garam masala, sambar powder, turmeric, and possibly some 5-spice powder. If you want your curry a little “tangier”, you can add some yogurt or sour cream.


7)     At this point, the curry is done and you can just keep it warm. If you add any dairy to the mix, be sure not to let it boil for any protracted period.



Serve with white rice and chopped fresh cilantro. Enjoy!!