Sunday, October 2, 2011

Indian Chicken Curry

This is a great recipe my friend Megan shared with me. I conveniently had all the necessary ingredients to make this the other night and so I did. It turned out delicious and it's a great well-rounded meal.

3 Tbsp olive oil
1 small onion, chopped
1 clove garlic, minced
1 cup of chopped Cremini mushrooms
3 Tbsp curry powder
1 tsp ground cinnamon
1 tsp paprika
1 bay leaf
1/2 tsp grated fresh ginger root or ground ginger
1/2 tsp white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 Tbsp tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1 13-oz can of green beans
1 cup of chopped potatoes, mostly cooked (optional)
1/2 lemon, juiced
1/2 tsp cayenne pepper
chopped cilantro leaves for garnish
cooked white rice
1. Heat olive oil in a large skillet over medium heat. Saute onion, garlic, and mushrooms until lightly browned.
2. Add the curry powder, cinnamon, paprika, ginger, sugar and salt to the skillet. Stir and fully incorporate seasonings. Add the bay leaf. Continue cooking on med-low heat and stirring for 2 minutes.
3. Stir in tomato paste, yogurt, and coconut milk. Mix well.
4. Add chicken pieces, green beans, potatoes, and any other bite-sized vegetables. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
5. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
6. Serve hot over white rice, garnished with cilantro. Enjoy!

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