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Curry Chicken

This hot and spicy recipe is just the right size to serve as the main course for an intimate Indian themed dinner date. Pair the curry with dahl rice, chutney and Darjeeling tea. This is an easy dish to prepare, but if you want to spend less time in the kitchen during your date, prep the vegetables and chicken ahead and store them in the refrigerator until it's time to begin cooking.

Cooking for One or Two

1 tbsp. Vegetable oil
1 Large shallot
1 Small clove garlic
2 Firm plum (Italian) tomatoes
2 Sprigs parsley (about 1 tbsp. chopped)
2 Small green onions
1 Large red potato
1 Large chicken breast
1 cup Water
1 to 2 tbsp. Curry powder
Salt (to taste)
Pepper (to taste)

Preparation:   Slice shallot into thin strips and mince garlic. Dice tomatoes, potato and parsley. Remove skin and bone from the chicken breast and slice the meat into large bite-sized pieces.

Cooking:   Heat oil in a large frying pan. Add chopped shallot and garlic. Cook 1-2 minutes, stirring frequently so garlic does not burn. When shallots begin to turn clear, add chicken pieces and saute for one minute. Add the rest of the vegetables and spices. Stir and cover. Cook on low to medium heat 15-20 minutes. Open and stir periodically. Curry is complete when potatoes and chicken are cooked.

  Jump start your dinner conversation with picture books and travel books featuring the vibrant colors of India. Or have a literary conversation about "The Life of Pi."