Indian Chicken Curry Recipe – you MUST try this!

If you like chicken curry, you will LOVE this recipe. I wasn’t exactly sure WHAT chicken curry tasted like, but after mastering Chana Masala, I thought I would give this a whirl, and WHOA! Enough said! This is seriously good stuff! It’s not difficult, so give it a try!

I got the original recipe “Indian Chicken Curry II” from AllRecipes.com. After reading all the reviews there were several changes. I left out several ingredients and used different quantities of other ingredients… this is how I made it…

The lineup of ingredients… I like to have them measured, chopped and ready to go!

CHICKEN CURRY

Ingredients

3 tablespoons coconut oil (or olive oil if you don’t have coconut oil)

1 small onion, chopped

2 cloves garlic, (I use a microplane, or you could mince)

3 (heaping) tablespoons curry powder

1 teaspoon cinnamon

1 teaspoon paprika

1 bay leaf

1/2 teaspoon ginger root (I use microplane, or you can grate or mince)

Salt to taste

2 skinless, boneless chicken breast halves, cut into bite size pieces

1 tablespoon tomato paste (buy it in the tube!)

1 cup plain yogurt (NOTE: most yogurt is 6 oz, not 8oz…)

1 can coconut milk (13.5 oz)

Directions

Heat oil in skillet over medium heat. Saute onion until translucent.

Nice to toast the spices before you add… Easy! Add spices to nonstick pan (dry), turn heat on medium and roast until fragrant. Turn off. That’s it!

Stir in garlic, curry, cinnamon, paprika, bay leaf, ginger and salt.

Stir 2 minutes, then add…

Chicken pieces, tomato paste and coconut milk.

Bring to boil, reduce heat, simmer 20-25 minutes. SLOWLY add yogurt. Remove bay leaf. Simmer 5 minutes. Serve over rice.

You simply will not believe how good this is, and how it creates the most wonderful smells in your kitchen! A nice accompaniment to this dish is a fresh salad with avocado, rice wine vinegar and olive oil and some Naan bread… It’s good warm or cold (can wrap in foil and place in oven until warm) serve with olive oil for dipping. TASTY!

Enjoy!

Catch you back here tomorrow!!

Dinner tonight… CHANA MASALA (Indian dish), out of this world and EASY too!

Dinner at our friends house… 

We recently had dinner at our friends house… Chana Masala… Hmmm? What? Never heard of it… It’s a vegetarian Indian dish, the main star is chickpeas, and let me tell you… this is TASTY! I’ve since read many recipes for different versions, but I really liked that one so much I got the recipe from Alison. She said it was in the Post and Courier Newspaper years ago (5/28/03), she made a few changes and whatever she changed (their archives skip that period) was perfect… try it, it’s easy, healthy and delicious! When I was reading the Smitten Kitchen blog for her version of Chana Masala she made a good comment, she said the spices aren’t cheap, but go ahead and get them, they’re an investment. I don’t know that I would have spent so much on spices if I didn’t read that first. It made sense. You can make it many times with the number of spices we bought. Above all, it’s HEALTHY. So if you can splurge on the spices, do it! Here goes…

CHANA MASALA (recipe from the Post and Courier newspaper, Alison’s adaptation…)

Chop up one large onion and sauté it in olive oil, some recipes say to sauté until brown… I didn’t let mine get quite that far since it was still going to be cooking…

Now add 4 chopped garlic cloves and 1-2” piece grated fresh ginger, and the way to do that the quickest and easiest is to use a microplane tool, they’re awesome! Rachel Ray pointed that out, apparently the smaller garlic is chopped the better it is for you… well you can’t beat doing it this way, it’s more of a paste so you don’t get any big hunk of garlic.

Now toss in one box of Pomi chopped tomatoes and 1/3 box of Pomi tomato sauce.  (If you can’t find POMI, use canned, but canned tomatoes were one of the foods I featured to never eat because of the BPA, click HERE to read the post from 10/19/11…)

Stir in 2 tsp cumin seeds,   1 cinnamon stick,   3 whole green cardamons,  2 whole black cardamons,   2 bay leaves,   2 cloves,   salt to taste,       (I only had green cardamons and I used 5, it was fantastic)

and 1 chopped jalapeño (I left just some of the seeds for a little heat, for less heat remove membrane and seeds) and 1 tsp turmeric…

Add 2 cups water (or a little more),   2 cans chickpeas (or a brand in a carton like FIG), and 1/2 bunch chopped cilantro stems.

Bring to boil and then add 2 tsp coriander powder and 2 tsp Chana masala (or Garam masala seasoning).

Cook until sauce thickens (at least an hour) and serve over basmati.

The salad we had that night went perfectly with the Chana Masala… Quick and easy…

SALAD

Baby lettuce with  salt, pepper, olive oil and rice wine vinegar. Fresh avocado added right before serving. You could toss baby carrots in Madras curry powder, salt, pepper and olive oil and roasted until tender and put on top of salad.

OK… and here ya go… this is what you end up with! This photo was snapped before we all sat down to enjoy this scrumptious dinner! Guess what’s on the menu this week?? You guessed right!

Here’s the recipe minus the photos and my comments in red…

CHANA MASALA

Sauté 1 large chopped onion in olive oil.

Add 4 chopped garlic cloves and 1-2” piece grated fresh ginger

Add one box of Pomi chopped tomatoes and 1/3 box of Pomi tomato sauce.

Stir in 2 tsp cumin seeds,   1 cinnamon stick,   3 whole green cardamons,  

2 whole black cardamons,   2 bay leaves,   2 cloves,   salt to taste,       

1 chopped jalapeño…I removed some of the seeds to control heat.

1 tsp turmeric,   2 cups water,   2 cans (I like FIG brand in box) chickpeas, 

1/2 bunch chopped cilantro stems.

Bring to boil and then add 2 tsp coriander powder and 2 tsp Chana masala or Garam masala seasoning.

Cook until sauce thickens (at least an hour) and serve over basmati.

OKRA BINDI (I have yet to try this, but am looking forward to making it soon!)

Slice okra or use frozen and sauté with chopped onion, garlic, ginger and turmeric. This is good served alongside Chana Masala.

Give it a whirl, let me know how you like it! Catch you back here tomorrow!

Thanks to Alison Brewer for sharing her recipes…