I met a gentlemen on LinkedIn who also liked to cook and we traded some recipes. Here's my take on his Indian Chicken Curry. It was delicious!
Cut chicken breast into bite sized pieces and put into a mixing bowl.
Drizzle chicken with olive oil and mix in 1/2 tsp salt, 1/2 tsp turmeric and 1/2 tsp curry powder, and 1/2 of the finely minced ginger and garlic. Set aside and let marinate for about 20-30 minutes.
Heat large skillet on stove over medium heat. Add 2 tbs olive oil, then add tomatoes, the other half of the garlic & ginger and stir fry for about a minute, then add 2 tsp turmeric, 1/2 tsp cumin powder and 1 tsp salt.
Once it's well cooked down, transfer to a mixer or blender and make a Masala Paste paste out of it.
Add 2 tbs olive oil to the skillet used in the previous step and heat over medium heat again. Add the cinnamon sticks big cardamom, bay leaves, pepper, and the rest of the garlic and ginger. Cook for about a minute, stirring constantly, then add all of the marinated chicken and spices from earlier. Cook until chicken is almost cooked (still a little pink) and then add the masala paste from the previous step.
Add 1 tsp garam masala, the diced tomatoes, shredded coconut and the coconut milk. Stir well and continue to cook on med until it comes to a low boil, then reduce heat to med-low, cover and let it cook for 7-10 minutes, stirring occasionally.
You'll notice the oil separating a bit from the rest of the curry. When this happens, you'll know for sure that the curry is done. Still well, then serve with cooked basmati rice and toasted naan bread if you have it. Enjoy!
Ingredients
Directions
Cut chicken breast into bite sized pieces and put into a mixing bowl.
Drizzle chicken with olive oil and mix in 1/2 tsp salt, 1/2 tsp turmeric and 1/2 tsp curry powder, and 1/2 of the finely minced ginger and garlic. Set aside and let marinate for about 20-30 minutes.
Heat large skillet on stove over medium heat. Add 2 tbs olive oil, then add tomatoes, the other half of the garlic & ginger and stir fry for about a minute, then add 2 tsp turmeric, 1/2 tsp cumin powder and 1 tsp salt.
Once it's well cooked down, transfer to a mixer or blender and make a Masala Paste paste out of it.
Add 2 tbs olive oil to the skillet used in the previous step and heat over medium heat again. Add the cinnamon sticks big cardamom, bay leaves, pepper, and the rest of the garlic and ginger. Cook for about a minute, stirring constantly, then add all of the marinated chicken and spices from earlier. Cook until chicken is almost cooked (still a little pink) and then add the masala paste from the previous step.
Add 1 tsp garam masala, the diced tomatoes, shredded coconut and the coconut milk. Stir well and continue to cook on med until it comes to a low boil, then reduce heat to med-low, cover and let it cook for 7-10 minutes, stirring occasionally.
You'll notice the oil separating a bit from the rest of the curry. When this happens, you'll know for sure that the curry is done. Still well, then serve with cooked basmati rice and toasted naan bread if you have it. Enjoy!
