Chicken Curry

Chicken Curry

Chicken Curry

I actually love Indian food, although you could never tell by what I prepare at home. I think because good Indian in my mind is at least two main dishes, plus a side dish bread of some sort I tend not to make it at home. That’s too bad actually because homemade Indian food is so much better for you then what you get at a restaurant. I love eating things like Saag Paneer and Butter Chicken, but I don’t actually want to know how much cream makes them taste as good as they do. When I make it at home I can really control the richness level and calories better. Ideally, and I do actually do this when I go on an Indian cooking spree I make one dish, freeze half of it and then later make a second dish and eat it with the original frozen dish. That way I get a nice variation just like in an Indian buffet without dirtying every pot I own. This chicken dish for example I love to eat with Saag Paneer. I’ll try to post that recipe soon. Meanwhile I suggest you serve the matching naan bread for accompaniment.

Serves: 3

Reheats: Yes

Freezes: Yes

Kid Friendly Tasks: Onion peelers

Ingredients

  • 2 tbsp ghee
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2 cinnamon sticks
  • 1 large onion, finely chopped
  • 1 1/2 piece of ginger, grated
  • 4 cloves garlic, crushed
  • 2 cayenne peppers, sliced open down the long way
  • 2 cups finely diced tomatoes
  • 1 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 3 tbsp whole milk yogurt
  • 1 lb boneless skinless chicken breast
  • 1 tsp garam masala

Directions

  1. Melt the ghee in the oil in a large pot over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, then add the onions. Cook, stirring occasionally, until the onions are golden approximately 15 to 20 minutes.
  2. Put garlic, ginger and cayenne peppers into a food processor and pulse quickly into a coarse paste.
  3. Add this paste to the onions and cook for a few minutes. Add tomatoes and cook for 2-3 minutes. Add ground cumin, turmeric and some salt.
  4. Take a little of the mix and add it to the yogurt and beat well. Then whisk into the rest of sauce. When it begins to bubble add the chicken, lower the heat, cover and cook for 30 minutes until the chicken is cooked through.
  5. Add garam masala, cook for 5 mins more and taste for salt.

Enjoy over hot rice or naan

Chicken Curry

Chicken Curry

 

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