Monday, August 16, 2010

Curried Chicken

Got an Indian Curry packet at the spice shop and tried out some of it tonight.
  • 2 chicken breasts, boneless/skinless, cut into 1/2" pieces
  • salt + pepper
  • 2 T oil
  • 2 T curry powder
  • 1 shallot, thinly sliced
  • 2-4 cloves garlic, chopped
  • dash of cumin
  • 1 can coconut milk
  • small basket of cherry tomatoes, halved or quartered
  • 1/4 c tomato sauce
  • 2 T sugar (3 was too much)
  • 2 small potatoes, diced
  1. Season chicken with salt and pepper.
  2. Heat oil in pan. Add curry powder. Stir over medium heat for 2-5 minutes.
  3. Add onions, garlic and cumin and cook slowly for 7 minutes, adding more oil if necessary.
  4. Add chicken, and cook until no longer pink. (7-10 min)
  5. Add coconut milk, tomatoes, sauce, sugar and potatoes. Simmer 30 minutes or up to 3 hours, until potatoes are cooked through and sauce is desired consistency.
  6. Server over rice
Variations
  • Add frozen peas.
  • Add cashews.
  • Use chicken broth.
  • Use canned, stewed, diced tomatoes instead of fresh.
  • Throw everything in crockpot and cook on LOW for ?? hours.
  • Thicken with cornstarch slurry (instead of simmering for hours).
  • Add cauliflower.
  • Serve with naan to soak up sauce.
  • Add zucchini and mushroom.
  • Top with fresh cilantro.

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