Indian Chicken Curry
2 skinless, boneless chicken breast halves - cut into bite-size pieces
3 Tbsps Oil (olive or vegetable blend)
1 onion (medium to small) chopped to small pieces
2 garlic cloves, diced or minced
1 inch fresh ginger root, peeled and grated (~ 1 tsp)
½ tsp cumin seeds
1 bay leaf
3 tsp curry powder or garam masala powder
1 tsp red chili powder or 2 fresh green chillies (minced) (optional)
1 /2 teaspoon black pepper powder
Salt to taste
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup vegetable stock or coconut milk (coconut milk increases the calories and fat but is creamy and delicious)
½ lime or 1/2 lemon, juiced or keep other half kept as small chunks to garnish (optional)
PreparationHeat oil in a skillet over medium heat.
Add cumin seeds and once the they turn dark brown, add the onions and saute onion until lightly browned. Stir in the diced garlic, cinnamon, bay leaf, ginger, sugar and salt.
Continue stirring for 1 minutes.
Add the masala (curry powder and chili powder and continue stirring for another minute.
Add chicken pieces, tomato paste, yogurt, and stock. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes.
Remove bay leaf, and stir in black pepper. Simmer 5 more minutes. (Optional: add chopped cilantro leaves). Stir in lime juice and serve with rice or Naan or Warm corn/wheat tortillas.Recipe prepared by: Nari Call 814 753 4459 for cooking demos/classes; Email: firstname.lastname@example.org