Chris has been asking me to make this curry for over three months now.
Again and again, I have planned to make it. Again and again, my plans have changed.
He finally asked, “You don’t like the Indian cookbook that I got you, do you?”
I felt really guilty. I do like the book. In fact, I like it a lot.
When Chris travels, he often brings me a special little something from where he went. The first time he went to India was over our first Christmas together and he brought home black South Sea pearls for me as a late Christmas present.
I was pretty excited about them, although I have to say that the pink scarf that he got me before he left will always be more special to me.
(If Chris actually reads my blog he is thinking “You silly girl, for real?”)
Last time Chris went to India, I specifically asked him not to buy me anything at all as we have been trying to set aside any extra (haha, yeah right) money for our trip to Africa. Naturally, he didn’t listen to my wishes exactly, but how could I mind, I was delighted when he walked in the door with two Indian cookbooks.
The very first night that I had them, I read through each one, cover to cover, excitedly bookmarking recipes that I would like to try. With so much excitement up front, it was probably perplexing to Chris why it took me so long to actually use the books!
Anyway, one night, the stars aligned and I finally had enough time and the correct ingredients on hand to give this a try. I give two thumbs up to this Chicken Curry and I can’t wait to try out more recipes from this book!
From 50 Great Curries of India by Camellia Panjabi.
- 1 large onion, finely chopped
- 2 cloves garlic, chopped
- 1 tsp fresh ginger, minced
- 3/4 tsp coriander
- 1/8 tsp turmeric
- 1/4 tsp cumin
- 1/4 tsp garam masala
- 1 tsp paprika
- 2 tomatoes, chopped
- salt to taste
- 2 chicken breasts
- olive oil spray
- flour as needed
- Suggestion: Taste the sauce as you go (either before the chicken has been added or after the chicken has cooked through). If it tastes acidic at all from the tomatoes, add a bit of sugar, honey, or agave nectar to the sauce to cut the acidity. I added a few tablespoons of sugar to mine for the perfect flavor.
- Saute onion with a spray of olive oil in a large heavy pan over a medium heat for 20-25 minutes until it turns a deep brown.
- Add the garlic and ginger and cook for 1 minute longer, then add the coriander powder and stir for 1 more minute.
- Next, add the turmeric, cumin, garam masala, and paprika. Saute for another minute.
- Stir in 1 cup of water and cook for 10 minutes.
- Put the tomatoes into the skillet, cooking the mixture for 5 minutes longer.
- Add the chicken breasts and an additional 1 cup of water to the skillet with the onion and tomato mixture and cook until the chicken has cooked through and the broth has thickened.
- See suggestion above, add a sweetener to the broth as needed to cut the acidity.
- Use either extra water or 1-2 tsp flour to thin or thicken the sauce as necessary to ensure that the chicken is cooked through and the sauce is a desirable consistency. (If using flour as a thickener, make sure to cook for a few minutes longer to eliminate the raw flour taste.)
- Serve with rice or naan.
Servings ~ 2
Calories ~ 349, Fat ~ 7 g, Carbohydrates ~ 13 g, Protein ~ 57 g