Tuesday, February 7, 2012

Updating the Indian Feast with a New Chicken Curry

I would love it if my Tandoori Chicken was as wonderful as the versions I've eaten in great Indian restaurants but, alas, it is not. Side note: my favorite Indian restaurants in Chicago are India House, downtown on Grand, and Tiffin, uptown on Devon. Left-field observation: it's a shame that Blogger doesn't have a pull-quote option.

Anyway, I've developed a very basic chicken curry recipe from a favorite cookbook, Madhur Jaffrey's Ultimate Curry Bible. My friend Lea tipped me off to this cookbook and it quickly became a favorite once I got my own copy. If you love Indian food you really ought to have a copy, too.

This dish is totally dependent on the curry powder you use, so don't think about using something that's been in your spice drawer since the Spice Girls were girls. If you live in Chicago, get thee to The Spice House. I use the Sweet Curry Powder, along with a few chili flakes for a bit of a kick - nothing my children can't handle.

Classic Chicken Curry
Print recipe only here

Serves 4


For the marinade:

1 to 1/2 pounds pound boneless, skinless chicken breasts, trimmed into 1-inch chunks
2 cloves garlic, pressed or finely chopped
3 T fresh cilantro, finely chopped
2 green onions, sliced
1/2 onion, finely chopped
1/2 jalapeno, seeded and chopped
1 T fresh ginger finely chopped
Kosher salt
Fresh ground pepper

To cook the chicken:
1 - 2 T canola oil
2-3 cloves garlic, pressed
chili flakes
1 T good curry powder
1 cup chicken broth

Mix together the chicken pieces and the marinade ingredients and let sit for 30 minutes, or cover and refrigerate for a few hours or up to overnight.

When ready to cook, add 1-2 tablespoons canola oil to a large skillet. Add the pressed garlic, chili flakes and curry powder and saute over medium heat. If you want a spicy curry be heavy handed with the chili flakes.

After a minute or two, add the chicken, scraping all the marinade bits into the pan. Turn up the flame to medium high and saute until the chicken is white all over.

Add the chicken broth and simmer for 3-4 minutes until the chicken is cooked through.

Serve with rice or Naan or Cauliflower Curry or Masoor Dal.

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