INDIAN CHICKEN CURRY...
this is definitely a KILLER CURRY recipe. i admit, i am a novice to Indian cooking and Indian foods, but this is a fabulous introduction to some delicious Indian style flavors and cuisine. i think it's pretty darn easy, you just need the right spices. from what i gather your choice of spice blend or Garam Masala is a key factor in the curry department. i suppose most people think of "curry" as that yellow powder, but as i quickly found out there are many many different curries out there AND not all Garam Masalas are alike. i would suggest buying your curries and or Garam Masala from somewhere authentic. the first bottle i bought from a huge chain store wasn't even close to the stuff i bought at the Persian/Middle Eastern market.
anyway...if you're looking for some good belly warming curry, this is a great recipe to start with. don't worry about the coconut milk being too strong. the coconut milk does not make it taste "coco-nutty" as i thought it might...it just adds to the rich sauce. it's all pretty simple, done in one pot/large skillet and my first try was a delicious winner. i will definitely make this again and would be quite proud to bring this to a holiday potluck...oh, yeah, right...like i'm going to sooooo many potlucks lately.
INDIAN CHICKEN CURRY
found at Recipes.com submitted by Amanda Fetters
i adapted the recipe a little... where it calls for 3 Tbsp of "curry" i used 2 Tbsp of Garam Masala and 1 Tbsp of yellow curry
ALSO i used more ginger root, approx 1 Tbsp
AND 4 chicken breast halves. approx 1.25 lbs
INGREDIENTS
3 Tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
3 Tbsp curry (2 Tbsp Garam Masala, 1 Tbsp yellow curry powder)
1 tsp cinnamon
1 tsp paprika
1 bay leaf
1/2 tsp fresh grated ginger root...i used more!
1/2 tsp white sugar
salt and pepper to taste
1 Tbsp tomato paste
1 cup plain yogurt...i used Greek non fat
3/4 cup coconut milk
1/2 lemon, juiced
1/2 tsp cayenne pepper. optional more or less to taste
prepared rice and or some steamed vegetables go great with this.
photo is with steamed cauliflower and peas.
DIRECTIONS
heat olive oil in a skillet over med. heat. saute onion 'till lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 min. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat and simmer for 20-25 min.
remove bay leaf, and stir in lemon juice and cayenne. simmer for 5 more min.
serve with rice, indian breads, steamed vegetables or what ever you fancy.
i dug in with a big spoon!
anyway...if you're looking for some good belly warming curry, this is a great recipe to start with. don't worry about the coconut milk being too strong. the coconut milk does not make it taste "coco-nutty" as i thought it might...it just adds to the rich sauce. it's all pretty simple, done in one pot/large skillet and my first try was a delicious winner. i will definitely make this again and would be quite proud to bring this to a holiday potluck...oh, yeah, right...like i'm going to sooooo many potlucks lately.
INDIAN CHICKEN CURRY
found at Recipes.com submitted by Amanda Fetters
i adapted the recipe a little... where it calls for 3 Tbsp of "curry" i used 2 Tbsp of Garam Masala and 1 Tbsp of yellow curry
ALSO i used more ginger root, approx 1 Tbsp
AND 4 chicken breast halves. approx 1.25 lbs
INGREDIENTS
3 Tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
3 Tbsp curry (2 Tbsp Garam Masala, 1 Tbsp yellow curry powder)
1 tsp cinnamon
1 tsp paprika
1 bay leaf
1/2 tsp fresh grated ginger root...i used more!
1/2 tsp white sugar
salt and pepper to taste
2 skinless, boneless chicken breast halves-cut into large bite size
1/2 tsp grated fresh ginger root1 Tbsp tomato paste
1 cup plain yogurt...i used Greek non fat
3/4 cup coconut milk
1/2 lemon, juiced
1/2 tsp cayenne pepper. optional more or less to taste
prepared rice and or some steamed vegetables go great with this.
photo is with steamed cauliflower and peas.
DIRECTIONS
heat olive oil in a skillet over med. heat. saute onion 'till lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 min. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat and simmer for 20-25 min.
remove bay leaf, and stir in lemon juice and cayenne. simmer for 5 more min.
serve with rice, indian breads, steamed vegetables or what ever you fancy.
i dug in with a big spoon!
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