Indian Chicken curry
Adapted from All Recipes
3 Tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
4 Tbsp curry powder
1 tsp cinnamon
1 tsp paprika
1 bay leaf
1/2 tsp grated ginger root
1/2 tsp sugar
Salt, to taste
2 boneless skinless chicken breasts, cut into bite sized pieces
1 Tbsp tomato paste
1 can (12 oz) coconut milk
1 Tbsp cayenne pepper (to taste)
Heat olive oil in skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, and sugar. Add salt to taste. Heat about two minutes, then add chicken, tomato paste, and coconut milk. Stir until well combined. Bring to a boil, reduce heat, and simmer 20-25 minutes, until chicken is cooked through.
Remove bay leaf and add chili powder. Simmer 5 minutes, then serve with rice.
My Notes:
So, my roommate is Indian, and she goes home and brings back these wonderful foods, making me want to learn how to make them. Unfortunately, she doesn't really know how, so I'm left to searching the internet for recipes.
I found this one and figured I'd give it a shot. I adjusted the recipe so that it was dairy free (the original called for yogurt), and to make it slightly more authentic based on the comment to that recipe. The end result? It's great. A bit spicy, so be careful with the cayenne, but very good. It's definitely one I'll make again.
