Skip to main content

Chicken Curry


I love curries. The very first time I ever went to an Indian restaurant was with my childhood friend, J.J. Her family brought me to a place in downtown Portland. I had curry, a mango lassi, naan- it was divine. Curries aren’t just spicy; they are hundreds of different varieties. Some can be spicy hot (with multiple chilies); all are chock full of aromatic spices and herbs, including turmeric, cumin, coriander, and ginger. 

I cheat when I make curry; I use curry powder. Curry powder is a blend of spices. The idea for curry powder dates back to the 1700’s, first prepared by Indian merchants to be sold to the British Colonial government and army returning to Britain. 

This curry is a wet curry, consisting of a gravy made from coconut milk, yogurt and a touch of tomato paste. I love saucy curries- you can pour the sauce over lovely, floral jasmine rice and 
dip your generously ghee-slathered naan into it as well. 

Bon appetit!

Ingredients:
3 tablespoons ghee
1 sweet onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon garam masala
1 teaspoon paprika
1 bay leaf
1/2 teaspoon fresh grated ginger
1/2 teaspoon sugar
salt to taste
1 pound chicken breasts cut into 1 inch pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
parsley, for garnish
Naan and jasmine rice, for serving


Method:
Heat the ghee in a large skillet over medium heat. Brown the chicken on all sides, about 4 minutes. Add the onion and saute until lightly browned. Stir in the garlic, curry powder, garam masala, paprika, bay leaf, ginger, sugar, tomato paste and salt. Continue stirring until the mixture is fragrant, about 2 minutes.

Add in the yogurt and coconut milk. Bring to a boil, reduce heat to simmer, and cook for 20 to 25 minutes.


Remove the bay leaf and stir in the lemon juice and cayenne pepper. Taste and adjust seasoning. Simmer a few more minutes before plating up with jasmine rice and naan. Enjoy!



Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the