Hooray another Indian recipe that's ready to be posted! Chicken Curry is an Indian staple -- so flavorful, pretty easy and uses the easiest protein :) The recipe for the curry part is actually a pretty basic curry recipe that can be used with any protein so feel free to experiment!
Yields: 2 servings
Ingredients:
- 1 large organic onion, quartered
- 1 organic tomato, halved
- 1 green chili pepper or jalapeno, chopped
- 4 tbsp organic extra virgin olive oil
- 2 bay leaves
- 3 green cardamom pods
- 1 (2 inch) cinnamon stick
- 10 peppercorns
- 2 whole cloves
- 1 1/2 tablespoons ginger garlic paste
- salt to taste
- 1/2 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 lb organic boneless skinless chicken thighs
- 2 teaspoons coriander powder
- 1 1/2 teaspoons garam masala
- 1/4 cup organic plain yogurt
Place onion, tomato and jalapeno in a food processor and grind until it becomes a thick paste.
Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
When leaves begin to sizzle and fragrance starts to release, add onion/tomato/jalapeno mixture and saute until onions are light golden, about 12-15 minutes, stirring frequently.
Stir in the ginger garlic paste, salt, turmeric, cayenne pepper and chicken. Continue cooking, stirring the mix, for about 20 minutes more.
Add a little water if necessary to keep food from sticking.
Add coriander powder and garam masala and stir for 5 minutes, adding 2 tablespoons water. Simmer for 15 minutes, or until meat is getting tender.
Lower heat. Whisk the yogurt with a fork; and add to the pot slowly. Then cook until meat is done to your liking and sauce is thickened.
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