Sunday, March 14, 2010

Indian Spiced Chicken Curry

So the recipes I found on this dish called it "Sri Lankan Chicken Curry". But as I dug deeper, many people disagreed with that label and swore it was Indian. Call it what you want. This is my version:

  • 1-2 chicken breasts, cut into bite-sized pieces
  • 5 garlic cloves, chopped
  • 2-3 tbsp ginger, finely grated
  • 1 onion, chopped
  • 1 tbsp butter
  • 1/4 tsp fenugreek seeds (native to Asia & Southern Europe, the seeds are bitter and used most often in curries)
  • 1 tsp tumeric or yellow curry mix
  • 1 tsp coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground fennel
  • 2 tsp paprika
  • 1 tsp paprika
  • 1 tsp salt
  • 2 tbsp white wine vinegar
  • 1 tsp cardamom
  • 1 cinnamon stick
  • 1 stalk lemongrass
  • 3/4 cup zucchini (cut into chunks)
  • 1/2 cup chopped carrots
  • 1 can coconut milk
  • a spoonful (or so) of flour
Heat butter.
Fry fenugreek seeds until they start to brown (which happens fast, so watch closely).
Add onion, garlic & ginger & heat until onions are golden & soft.
Add tumeric, coriander, cumin, fennel, paprika, salt & vinegar. Stir well.
Add chicken & stir over medium heat until fully coated with spices.
Add cardamom, cinnamon stick, lemongrass & chopped veggies.
Cover and cook on low for 40-50 minutes.
Add coconut milk (do not cover after adding the coconut milk).
Stir flour with a bit of broth or water and stir it in while the sauce is still boiling. Remove cinnamon & lemongrass.
Taste & add salt, spices or lemon juice to taste.
Serve over jasmine or basmati rice (frankly I can't tell the difference between the two).

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