Chicken Curry

chicken curry 030

In the middle of the day last Thursday, I realized that the dinner I had planned to make was not going to work without a trip to the store. I had already used some of the key ingredients to make it earlier in the week. (I hate when this happens. I write down “cilantro” on the grocery list, not remembering that I need to purchase enough for two dishes, and then I come home with just a single bunch, screwing myself out of the second dish. I only had a smidgen left. So much for planning meals out for the week.) I did not have the desire to go to the store, and I didn’t have the time or the creativity to consider creating something out of the available pantry ingredients at home. I was headed down the road towards a) frozen gluten-free pizza, or b) take-out. Neither of which sounded like a winner.

And then I receive an email. Actually, two emails, from my wonderful grandmother. (Yes, that grandmother.) She was looking through a magazine and found two recipes she thought I would like to try. One was a flourless almond torte, (which I will have to make soon!) and the other? A chicken curry. I looked through the recipe, and realized I had all of the ingredients on hand. It looked as though it was a quick dish to throw together too…an added bonus on a weeknight.

This recipe just goes to show you that you don’t always have to spend hours in the kitchen, or have a long list of ingredients and complicated steps to make a delicious dish. This curry was bright, with a good amount of heat to it (but not too much!). The flavors of the masala made this dish feel as though it was a comfort dish I’d turn to time and time again, without the heavy, calorie-laden sauces that accompany most “comfort dishes.”

A big thanks to Grandma, as she saved the day!

Adapted from Guideposts:

2 lbs chicken breast, cut into bite-sized pieces

2 t masala (recipe follows)

1 t fresh ginger, grated

2 t fresh garlic, grated

1 small onion, diced

4 T olive oil

salt, to taste

1 small tomato, chopped

1 c frozen peas

A few sprigs of cilantro leaves

Combine chicken, masala, ginger, garlic, and onion in a bowl with 2 tablespoons of the olive oil. Add salt. Mix well, making sure chicken is fully coated. Set aside to marinate for 15 minutes.

Over medium heat, warm the remaining oil in a large skillet. Add the marinated chicken and cover skillet. After about 10 minutes, stir chicken, and add tomato and peas. Allow ingredients to simmer over medium heat until fully cooked, 5-10 minutes more (depends on the size of your chicken pieces).

Serve over steamed Basmati rice and garnish with cilantro leaves. Serves 4.

For the masala:

1 1/2 t cayenne pepper

1 T paprika

1/4 t cumin

1/4 t ground coriander

1/4 fennel seed, crushed or ground

1/4 t garam masala

1/4 t turmeric

Combine all spices thoroughly. Store in a jar for up to three months.

Comments

  1. says

    That looks really good! I used to be intimidated by curries because I didn’t have any experience with them, but then I realized that they are usually extremely easy and quick. And I think I may just make up some of that masala mix to have around for all purpose seasoning!

    • tastyeatsathome says

      Katie – yes, curries are really easy! And this one is pretty difficult to screw up. An added bonus if in addition to cooking dinner, you’re helping kids with homework, trying to get some dishes washed, or even if you’re just feeling rather spacey and want something that doesn’t require much brain power.

  2. says

    This looks fantastic. I love curries, but the other members of the household aren’t much for my love for curries and spices. I’d definitely make this for myself.

  3. says

    you might try the traditional curry technique with this recipe — it might heighten the flavour further. rather than marinating the chicken in the masala, pour the oil into a warm pot, add the masala paste and “fry” it… i’ve described the technique on my blog… (http://aartilla.blogspot.com/2009/04/aarti-cooks-babys-first-chicken-curry.html)

    cooking it this way, the masala sheds that “raw” flavour and takes on this deep, dark colour and flavour that might lift you straight off your feet. :)

    then add the chicken, coating it in this thickened masala, add some water, and cook for 15 minutes.

    i’m going to try it your way too!

  4. Susan says

    So easy and it came out beautiful! My favorite thing about it is the color the masala takes on as it cooks. Just the right amount of heat, but my hubby and I felt like it was missing something. We can’t put our finger on it. There’s a great Indian restaurant we go to and their chicken curry has a bit of sweetness to it. Any ideas on what to change?

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