Thursday, July 21, 2011

My Chicken Curry



I made enough of this to serve 20 people on Monday Night.  People LOVED it and a few have asked for the recipe.  My husband requests it for dinner all of the time, and I have to restrain him from eating all of it.  
Laura’s Chicken Curry

serves 4 people

3 tablespoons olive oil or more to taste
1 small onion, chopped
2 cloves garlic, minced
7 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
8 chicken thighs - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
1 can coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper or to taste

   How to Make:
      1.     Heat olive oil in a skillet over medium heat. 
      2.  Saute’ onion until lightly browned and 
      3.  Then stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. 
      4.  Continue stirring for 2 minutes. 
      5.  Add chicken, tomato paste, yogurt, and coconut milk. 
      6.  Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
      7.     Remove bay leaf.
      8.  Stir in lemon juice and cayenne pepper. Simmer 5 more minutes. 

     The result should be thicker in texture and extremely aromatic. 

     Vegetarian Alternative:  Another alternative is to substitute extra firm tofu for the chicken.  I saute it in the pan with the olive oil after I cook down the onions, that way all of the onion flavor is infused.  Then once they have browned, I start with step number three in the directions.

  Final Step: Serve over jasmine rice.
 

If you are an athlete, the garlic, ginger, and turmeric are natural anti-inflammatories for the  body. 

Happy Eating!


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