Monday, October 15, 2012


This weekend for a client's party I made a really great Indian Chicken Curry.

I basically lived on curry in university. I made them nightly, but I never really made Indian style curries - they were always Thai! I found this recipe online, and decided to give it a whirl, making a few modifications here and there. The end result was amazing, a really authentic tasting luscious chicken curry. And the best part was - it is really quick!

Indian Chicken Curry adapted from "Baked Bree"
Serves 4-6

Marinade for Chicken
5 boneless skinless chicken breasts, cubed
1 cup plain yoghurt
1 tsp tikka (or garam) masala
Freshly ground black pepper
1/4 cup chopped cilantro

Curry Sauce:
1 tbsp olive or coconut oil
1 medium red onion, chopped
2 tbsp tumeric
1 tsp fennel seeds
1 tsp cumin seeds
2 tbsp curry powder
2 can diced tomatoes
1/2 cup chicken stock
2 tsp cumin
1 tsp tikka (garam) masala
1/2 tsp grated nutmeg
1/2 tsp cinnamon
1/2 cup heavy cream
salt and pepper to taste

serve with:
basmati or jasmine rice
chopped cashews
toasted coconut
chopped cilantro

1. Mix together the marinade for the chicken, and let marinate overnight or for at least one hour.
2. In a 5L pot or larger, sweat the onions in the olive oil until translucent, about 5 minutes.
3. Add in the cumin, turmeric, fennel seeds, cumin seeds and curry powder and stir until fragrant.
4. Add in the cans of chopped tomatoes and let simmer for about 20 minutes. (At this point the recipe says to use a hand blender to blend this mixture until smooth, but to maintain the texture, I just used a hand masher to break up the large chunks, which I liked better).
5. Add the chicken to the pan and cook for about 10-12 minutes in the sauce.
6. Add in the chicken sauce, the tikka masala, nutmeg and cinnamon.
7. To finish, add in the cream and let the flavours blend together.
8. Serve over rice and top with cashews, coconut and chopped cilantro. ENJOY!

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