Chicken Curry

Curry is my ultimate comfort food.  Its delicious, simple, nutritious and I simply love the aroma as it cooks.  The blend of spices wafting through the air of my tiny apartment will bring an instant smile to my face.

As with my previous curry recipe, I make a distinction between flavour and heat when I talk about flavourful foods.  This recipe is definitely on the milder side, but still has lots of flavour.  The addition of yoghurt at the end will also tone down a lot of the “heat” in this dish as well. I also use a lot of spices that are easier to come by.  So, if you have access to cardamom, replace 1 tsp of cardamom for the cinnamon and nutmeg. Also, if you are at all concerned with the spice level of this, I would start with half the amount of spices used, and add more if needed at the end.  Conversely, if you want more spice, start by doubling the cayenne and chilli peppers in the recipe (use 1/2 tsp each now).  You could also add chilli pepper flakes if you wish.

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  • 2 chicken breasts
  • 1 lb (454 g) Tomatoes, diced.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 thumb size ginger, minced
  • 1 red bell pepper, chopped
  • 2 medium-sized potatoes, cubed
  • 1 tbsp cumin
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cayenne pepper
  • 1/4 tsp chilli pepper
  • 1/4 tsp coriander powder.
  • 1 cup water.
  • Salt and pepper to taste
  • 1/2 cup yoghurt for finishing
  • 1/2 lemon juice

What you need to do.

Dissolve all spices in water and set aside.

In medium-sized pot, sautee onions until translucent.  Add garlic and ginger and sautee for an addition 1 minute.

Add tomatoes, chicken, potatoes and pepper.  Stir to make sure that all ingredients are evenly distributed.  Add water mixture, cover and let simmer on medium heat for 30 minutes.  .

Make sure that chicken and potatoes are cooked through fully.

Combine lemon juice and 1/2 cup yoghurt and add spoonful (or more if desired) on top of curry.

Let cool slightly and serve with rice and naan bread. Serves 4-6 people.

Note:  If curry is too watery for your taste, you can let some of the water boil off as it is cooking.

 

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