Wednesday, November 3, 2010

Curried Chicken Recipe

Here is a recipe for a quick chicken curry. I serve it with pickled vegetables and chutney on the side.


It starts by sauteing onions in a bit of oil in a heavy pot.


Thinly slice up some chicken breasts.


Add the chicken to the sauteed onions.


I forgot a few pics of me making the curry paste but basically you put a small can of tomato paste into the bowl of a food processor and add the following: 3 T. cumin, 4 T. coriander, 2 cloves garlic, 4 T. fresh grates ginger, 1 tsp. salt and 1/4 cup of lime juice. If you want it to be spicy you can add some cayenne pepper. Add 2 T. of flour and pulse until you have a thick paste.


Stir the paste into the chicken and onions.


Add 1 cup of water.


Add about 3 cups of chicken stock.


Stir to blend.


Bring to a slight boil then cover and lower the heat and simmer for about 30 minutes.


If it is too thin, simmer it uncovered a while longer. If it is too thick you can thin it with more stock.


While it is cooking make some basmati rice.


Just add 2 cups of rice to 4 cups of water and a teaspoon of salt.


Bring it to a rapid boil. Then cover it and lower the flame to a simmer. Let it simmer for about 10 minutes then stir it and turn the heat off. Keep it covered and let it sit for 20 minutes or so then fluff with a fork and add a tablespoon of butter.




The pickled vegetables and the chutney are a great accompaniment with each forkful of the curry.

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