A Sunday Recipe - Chicken Curry

I never attempted Indian cooking until I took a class several years ago and one entire evening was spent making Indian dishes.  My assignment was to cook chicken curry.  Others were making daal, basmati rice pilaf, samosas, mulligatawny soup, and Kerala fish stew.  We also made naan bread which I had actually made in one of my bread classes.  And though I have made naan at home, I have found a source from a baker right here in Michigan that makes excellent naan.

Before I took the class, if I wanted Indian food I would just go to one of the local Indian restaurants. Now I make one of my favorite dishes at home, chicken curry.  It's all about the wonderful spices.

In addition to curry powder, garam masala, and turmeric, there is also cumin, mustard, cinnamon, and ginger.

I do not buy a hot curry, but you could do so if you like.  

Fortunately, I keep all of the ingredients I need in my pantry, so I do not have to run out and buy anything just for this recipe.  I realize that may not be the case for many cooks.  This recipe is slightly adapted from the one we made in class.  I hope you will give it a try. 

 Curry with basmati rice

Chicken Curry
Ingredients:
2 pounds boneless, skinless chicken thighs or breasts
2 cups yellow onions, short julienne cut
4 cloves garlic, minced
2 Tbsp fresh minced ginger or 2 Tbsp Gourmet Garden Ginger
1 14.5 oz can diced tomatoes (drain off the liquid on top)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric
1 cinnamon stick
1-2 cups chicken stock or broth
2 Tbsp curry powder
1 tsp Garam masala
1 cup coconut milk
salt and pepper
oil for sauteeing, as needed

Method:

1. Cut thighs in half, or if using breasts, cut across grain to obtain approx. 2 x 2 inch pieces.
2. Heat a large non-stick skillet and brown chicken on both sides until nearly cooked.  Use oil for sauteeing as needed or if desired.
3. Remove chicken and set aside.
4. Add the onions and saute until the are transparent.  Add garlic and ginger and cook until fragrant.
5. Add the mustard seeds and the cumin seeds and fry until they begin to 'pop' in the pan.
6. Add curry powder and turmeric.  Stir and cook until they become fragrant, about 1 to 2 minutes.
7. Add the tomatoes and stir until a sauce begins to form, about three minutes.
8. Add the coconut milk and some chicken broth until you achieve a nice consistency.
9. Add the cinnamon stick and return the chicken and its juices to the pan.
10. Cover and simmer very gently for about 20 to 30 minutes or until the chicken is tender.  Add the garam masala in the last ten minutes of cooking.  

I served this with basmati rice on the first night.  It gets better each day it sits.  Here is my leftover meal with green beans and naan bread.