Wednesday, August 24, 2011

Indian Chicken Curry

I like thick, spicy curries – Hawaiian, Japanese, Thai, and Indian. I’m not particularly fond of coconut flavors in my curry but this recipe made me rethink that. Serve this over rice and/or with naan bread as an accompaniment and it almost feels like an authentic Indian meal.

Indian Chicken Curry

¼ cup and 2 tablespoons olive oil
2 small onions, chopped
4 cloves garlic, minced
¼ cup and 2 tablespoons curry powder
2 teaspoons paprika
2 bay leaves
1 teaspoon grated fresh ginger root
1 teaspoon sweetener of choice (I like maple syrup)
salt to taste
4 skinless, boneless chicken breast halves - cut into bite-size pieces
2 tablespoons tomato paste
2 cups plain yogurt
½ cup coconut milk
1 lemon, juiced
1 teaspoon cayenne pepper

Heat olive oil in a large skillet over medium heat. Sauté onion until lightly browned. Stir in garlic, curry powder, cinnamon (if using) paprika, bay leaf, ginger, sweetener and salt. Continue stirring for 2 minutes.

Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil. Remove from heat. Stir in lemon juice and cayenne pepper and remove bay leaf. Serve immediately.

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