Sara’s Kitchen: Psycho Curry Chicken

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On a humid day last week while it was tornado-ing and we were cueing up the next Orange in the New Black (We’ve mid-way through season two), I started cooking up something new (plus Torchbearer has a brand new sauce) — so it seemed like time for a new edition of Sara’s Kitchen.

Torchbearer’s new Pyscho Curry sauce melds its best-selling Oh My Garlic with habanero peppers and a medium heat curry. The result is a creamy, flavorful sauce that my husband — who generally avoids curry sauces — demanded I pick up.

Look for Torchbearer Sauces at summer festivals and of course, Wegmans — or buy online.

I basically made up this very simple recipe using vegetables from my garden, defrosted chicken and the Psycho Curry. Green beans – or even broccoli, either as a side or blanched and added in the last few minutes of cooking would have been a nice addition. Feel free to get creative.


  • 1/2 half onion, chopped
  • 3-4 peppers, sliced, I used gypsy and banana, because that’s what’s growing in my garden
  • 1 Serrano pepper, sliced (optional)
  • 1 lb chicken, cut into bite-size pieces
  • 1 bottle Torchbearer Sauces Psycho Curry

psycho curry chicken torchbearer

Heat oil in a pan on medium. When hot, brown chicken, seasoning with salt and pepper (or Adobo). Toss in veggies, cook until they begin to soften. Dump in entire bottle of Torchbearer Sauces Psycho Curry. Reduce heat to low and simmer for 10 or so minutes.

Meanwhile, cook rice (we used jasmine). You’ll want to start that in advance unless microwaving or using instant rice.

Serve with a dollop of plain Greek yogurt (or sour cream, or a cucumber yogurt sauce, you get the idea), if desired, to tame the heat. A warm piece of Naan also would be delicious.

psycho curry chicken torchbearer

That simple! My husband raved about this. Psycho Curry also would be outstanding with pork and lamb.

Fun fact: While my tolerance of peppers is higher than my husband’s (I’m always getting flack for adding too much Slaughter sauce to food), the heat in curry is different. He skipped the yogurt addition, but it was practically necessary for me. And delicious.

POUR: A glass of Riesling would help offset the heat of the curry. For beer, most would say IPA, but I think a Double IPA might even balance better.

Sara Bozich
Author: Sara Bozich

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