Easy Indian Chicken Curry
Literally the words I have to express myself right now as I lick my lips, polishing off the last bits of flavor from the awesome curry dish I made tonight. MMMMMMMMMMMM. Wowza.
So you ask, “Erin, just what was in this dish?”
Lots of spice and everything that’s nice.
And, the best part? It was completely made up as I went along.
I started with a lovely Curry Sauce from http://www.curryrecipes.org/, with no real idea on where I was going to go next. (full recipe below) As I stirred and smelled the aromas and admired the completed sauce, I looked at it and decided that it wasn’t enough on its own, and that it needed more. Not as a sauce, but as a dish. Sadly, I got NO pictures of the finished product, and the in progress dishes do little justice, so no pictures until the next time I make it. But, please enjoy.
Easy Indian Chicken Curry
1 recipe Curry Sauce (see below)
1 cup water
1 large potato, cubed
Add cup of water to the prepared curry sauce along with potato, and cover, allowing to simmer while working on rest of the dish.
1 tbsp olive oil
2 cloves garlic, minced
1/2 large onion, diced
2 tsp cumin
2 tsp coriander
1 tsp curry powder
2 tbsp wine
1 chicken breast, cubed
1 tsp cinammon
1 can diced tomatoes, drained
2 tbsp cilantro, chopped
yogurt for serving
*note, next time, I would add 1 cup heavy cream at the same time of adding in the potato/curry mixture.
In olive oil, saute garlic and onions until he onions are translucent, then add in the cumin, coriander, curry powder and wine. Add in the chicken and allow to cook until white all around outside. Next, add in potato and curry sauce mixture. (here is where I’d add the cream). Allow to simmer until potato soft, but not mushy.
Serve over basmati rice with a dollop of yogurt and garlic naan. As we didn’t have any garlic naan, I took some thin sandwich rounds, pasted with a mixture of melted butter and garlic powder and broiled at 500 degrees for 2-3 minutes.
Curry Sauce (from curryrecipes.org)
1 garlic clove, minced
2 tablespoons of onions, finely chopped
3 tablespoons of white wine
1 cup of low-fat chicken broth
1 tablespoon of butter
1 tablespoon of flour
¼ teaspoon of cayenne pepper
2 tablespoons of yellow curry powder mild
2 teaspoons of orange peel, grated
Fresh cilantro, chopped
Allow garlic and onions to “sweat” in wine for 3-4 minutes. Meanwhile mix butter, cayenne and flour in a small bowl. Add the chicken broth to the garlic and onions, and then add in the butter, cayenne and flour mixture. Once well mixed in, bring to a boil and let thicken until sauce is glossy (yes! glossy). Reduce heat and add in the cilantro, curry powder and orange peel.