CHICKEN CURRY

CHICKEN CURRY

 

CHICKEN CURRY
Cook Time
25 mins
 

This recipe was created purely by accident.  Faced with a cooking experiment gone wrong with some healthy but flavorless and rubbery tasting fish fillets on my hands, so I had to think of ways I could rescue the fish...and our dinner.  Running out of time, I had to think on my feet of a recipe that would be flavorful, easy and family friendly. 

So I made this sauce, sautéed the fish in it for a couple of minutes and my whole family asked me to add this to our family menu food rotation. This was the first time my kids tried spices I didn't normally use in my every day cooking. And I am so happy to report back, they absolutely loved it!

My husband likes curry sauce on the spicy side, and since the kids are not yet big fans of anything spicy, I ladled some of the sauce into a separate saucepan, stirred in a curry paste and piri piri peppers and let everything stand and marry for 10-15 minutes. (be warned - the longer it sits, the spicier it gets) Then I spooned this sauce into a plate an adult can enjoy. Win-win.

You can make it with almost any poultry, meat or fish you have on hand that doesn't have a distinct sweet or strong flavor- chicken, goat, lamb, beef, swordfish, flounder, corvina, etc. Fish requires less cooking time, while red meat needs to be sautéed for longer to become tender and juicier.

If you do not have garam masala on hand, you can substitute the store-bought mix by adding 1/8 tsp cumin, 1/4 tsp ground coriander, 1/4 tsp ground cardamom, 1/8 tsp ground cinnamon, 1/8 tsp ground cloves, 1/8 tsp nutmeg to the recipe.

Carrot tops offer a whole range of nutritional advantages with fennel seedsginger and cumin providing multiple nutritional and health benefits. 

Course: Main Course, Sauce
Cuisine: Indian
Servings: 6 people
Calories: 519 kcal
Ingredients
  • 1 TSP ghee
  • 2 onions large
  • 1/2 tsp fennel seeds
  • 1/2 tsp cumin
  • 1 tsp ground ginger
  • 1 tsp garam masala
  • 2 cloves garlic minced
  • 1 bay leaf
  • 12 oz coconut milk
  • 3 cups crushed tomatoes
  • 2 cups carrot tops chopped
  • 2 lb chicken breast and thighs cut into 2 inch-pieces
  • 1 tsp curry powder optional
Instructions
  1. In a large saucepan, melt ghee over medium heat.

  2. Add chopped onions and cook until soft and light brown.

  3. Add fennel seeds, cumin, ground ginger, graham masala, garlic and sautée for one more minute, stirring constantly, to prevent burning.

  4. Add bay leaf, tomatoes, coconut milk, carrot tops and season with salt and pepper.  Stir gently.

  5. Add chicken to the saucepan and mix everything together. Lower the heat and sautée for 20-25 minutes, stirring occasionally.

  6. Add curry powder or 5 piri piri peppers or 1/2 tsp of red pepper flakes (optional)

  7. Serve with chickpeas and/or rice.

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