You’ve heard me sing the praises of a Japanese curry brick, but I also have a deep affection for S&B Curry Powder, which has a similar flavor profile. I use it in all sorts of ways. I created another recipe from another desperate, last-minute meal that turned out pretty good! And the 3-ingredient base of chicken, curry powder, sun-dried tomato has become a riffable recipe in my house that always has a deep flavor profile and happy eaters.
I always like to add a little green into my food and I love kale, so that is what I use here but if you prefer spinach or even some broccoli, feel free to riff. Just keep in mind that bigger vegetables require more cooking time. I have served it with both rice and orzo but I like the texture of the orzo a little better in this dish but if you prefer rice or even slabbing the mixture in between two slices of bread for a chicken sandwich, go for it. Also, you can use the template of chicken, sun-dried tomato and kale and swap out the curry powder for your favorite spice blend. Add coconut milk, if you like, go crazy!
If you’re looking for more curry powder inspo, try this Beef Curry Lo Mein recipe that I wrote for Today.com a couple years back.
Serves 4-6
Prep 5-10 minutes
Cook 15 minutes
Total 25 minutes
Ingredients:
Salt and pepper
1 pound chicken thighs or breast, cut into ½ inch pieces
2 tablespoons oil
2 tablespoons Japanese curry powder (S&B)
½ bunch lacinato kale, stemmed, roughly and chopped
½ cup sun-dried tomatoes, finely chopped
Cooked orzo, for serving
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