Sunday, January 29, 2012

Recipe for Chicken Curry


Yield: 4 servings
Time: 30 minutes


Ingredients:

  • 2 cups finely chopped potato (1/2x1/2 inch)
  • 1 ½ cup chopped onion (similar size to potato)
  • 2 TBSP olive oil
  • 2 TBSP curry powder (more if desired)
  • 1 TBSP Garam masala
  • ½ TBSP ground cardamom
  • 1 cup water
  • 1 cup light coconut milk
  • 2 skinless, boneless chicken breasts cut into small pieces (similar size to potato)
  • 2 cups frozen green peas, defrosted
  • ½ cup chopped fresh cilantro plus more for garnish
  • 1 cup golden raisins
  • Salt and pepper to taste


Method:
  • Heat oil over medium heat.
  • Add spices and stir constantly while cooking for 45 seconds.
  • Add potatoes, onions, water, and coconut milk and cook for 15 minutes. 
  • Add chicken that has been seasoned with salt and pepper (and more water/coconut milk if needed-you do want a moist curry).  
  • Cook 10 more minutes or until chicken no longer pink and potatoes are soft.
  • Stir in peas, cilantro, raisins and cook 2 additional minutes.
  • Taste for seasoning and add more salt and pepper if needed.
  • Serve garnished with cilantro, with rice or naan.