Chicken Curry

Chicken Curry

I love chicken curry... and this is one of the better recipes I've tried. The basic recipe is from a book called 1000 Indian recipes, but I changed it somewhat to reflect what I had available in my kitchen. I also reduced the amount of chicken and added vegetables to make it healthier. You can make this recipe vegetarian by simply omiting the chicken and adding another cup or two of vegetables. Something like eggplant might be add in in this case.

• 3 cloves garlic


• 6 large slices of ginger


• 1 large onion


• 2 tomatoes


• handful of cilantro


• 2 serano or jalapeno peppers


• vegetable oil or ghee


• 2 bay leaves


• 1/4 t. cardamom powder


• 1/2 t. cinnamon


• 1 1/2 T. coriander


• 1 t. ground cumin


• 1 1/2 t. garam masala or curry powder


• 1/2 t. turmeric


• salt and pepper to taste


• 1/2 C. plain yogurt


• 3 large chicken breasts


• 1 C. water


• 2-3 cups chopped vegetables (potato, carrots, peas)

In a blender of processor blend onions, garlic, and ginger until finely minced. Then process together the tomatoes, cilanto, and chiles. Heat the oil in a large pan and then cook the onion mixture along with the bay leaf, cinnamon, and cardamom (if you have whole spices you can use them instead of the powdered spices... I just didn't have any fresh available). Cook until the onion is well browned.

While we waited my daughter and I whipped up a cucumber salad.

Then add the tomato and chile mixture. Cook, stirring occasionally until most of the juices evaporate... about 10 minutes.

Add the rest of the spices. Stir in the yogurt slowly to prevent curdling. Then add the chicken breasts and cook for about 5 minutes to brown them somewhat.

Add the water and the mixed vegetables and then cover. Cook for about 30 minutes until the chicken is cooked and the vegetales are tender. Remove the chicken breasts and chop into bite size bits and return to the pan. Garnish with cilantro and serve.

I served mine with rice, cucumber salad and melon. MMmmmmmm.

Cheers,

Jenn