Indian Curry
Chicken can be
substitute for cubed tofu. Spices can be found at Asian and Latin
American stores for much cheaper than a regular grocery store. Serves 4-6 people
1 tablespoon oil |
1 small onion, roughly chopped |
1 tablespoon freshly grated ginger (or 1 tsp dried ground ginger) |
1 jalapeno seeded and roughly chopped |
1 teaspoon minced garlic |
2 teaspoons garam masala |
1 teaspoon cardamom |
1 teaspoon chili powder |
1/2 teaspoon ground coriander |
|
2 cups chicken broth |
1 can tomato paste |
1/2 cup coconut milk (or cream or evaporated milk) |
3 medium chicken breasts, cubed |
1/2 teaspoon salt |
pepper to taste |
3 tablespoons white sugar |
3 tablespoons butter |
Heat oil over medium heat in a deep
skillet. Add onion, ginger, and jalapeno. Stir frequently and cook until
onions are tender and clear, at least 5 minutes. Add remaining spices
and cook for 1 minute stirring constantly. Scrape entire contents into a
blender.
Add chicken broth and tomato paste to blender and blend until
smooth, at least 1 minute. Pour back into pan. Add coconut milk and
bring to low simmer. Add chicken, salt and pepper, and sugar. Cover and
stir occasionally until chicken is cooked and sauce starts to thicken.
Add butter and stir until melted. Adjust sugar and salt to taste. Serve
over yellow basmati rice (see recipe below) or any preferred rice.
Variation: Replace half of chicken with fresh cubed pineapple.
Time Saver: Use a heaping tablespoon of jarred minced jalapeno instead of a fresh jalapeno.
adapted from
Mel's Kitchen Cafe
Yellow Basmati Rice
Pairs well with any Indian curry or just as a flavorful side dish.
2 tablespoons butter |
1 teaspoon turmeric |
1/2 tablespoon minced garlic |
1/4 teaspoon ground cumin |
1/8 teaspoon cinnamon |
1/2 teaspoon salt |
1.5 cups basmati rice |
3 cups chicken broth |
Heat the butter, turmeric, garlic,
cumin, cinnamon, and salt in a large sauce pan over medium heat. Stir
and heat until the butter has melted.
Add the rice to the pot. Stir constantly and cook over medium heat for 2 minutes to slightly toast the rice and spices.
Add
3 cups of chicken broth. Place a lid on top, increase the heat to
medium high, and bring the pot to a rolling boil. As soon as it reaches a
full boil, reduce the heat to a low simmer (with the lid in place) for
15-20 minutes or until most of liquid is absorbed and the grains are
tender. Check at 15 minutes. Remove from heat, fluff with fork, salt to
taste, and serve.
Adapted from
budgetbytes.com.
(Rice recipe updated 9-19-16, reduced amount of rice to 1.5 cups)