Chicken Curry
Recipe: Chicken Curry
Source: my own, inspired by various Punjabi recipes
Serves: 6
Cook's Notes: Tasty, easy. Not nearly as fussy as it looks. Not even remotely authentic; just me riffing on a theme - taking ideas from here and there and mashing them together. Can be made vegetarian by substituting TVP for the chicken.
CHICKEN CURRY
Based on using up the breast meat from a roasting chicken - substitute any cooked chicken you have handy. Or substitute TVP chunks (reconstitute them before adding.) My own variation on a Northern India style of preparation.
This recipe is all approximate measurements. With all seasonings, it’s best to start with the lesser amount and work up to more spices with subsequent batches if you find you like them.
Use a wok, if you have one. Easier to control the browning and keep things from burning.
Heat oil in the wok - at least 4 tablespoons.
Add:
3 large onions, sliced thin and quartered
Cook and stir over highish heat until onions start to brown. The more you brown them, the better the flavour of the curry. But don’t let them burn!
Add:
2-3 cloves of garlic, smashed and minced
3-4 T. grated fresh ginger root
1 (or more. I use 3) fresh green chilies, chopped. You can also use dried hot pepper flakes but fresh is better.
Continue to cook until onions are even browner and the other seasonings have begun to cook.
Reduce heat to medium.
Add:
1 T. curry powder (or more. I use about 2 T.)
2 T. water
Cook, stirring constantly to prevent scorching and sticking, until everything is coated and thoroughly hot and most of the water has steamed away.
Add:
One 8oz. can tomato sauce (or equivalent in fresh tomatoes or whatever)
½ - ¾ cup of plain yogurt
Stir well to mix the yogurt into the rest. Heat to bubbling.
Sprinkle on:
1 teaspoon Garam Masala (or a bit more, but not too much or it will overpower the other seasonings)
Stir well.
Add:
Cubed cooked chicken and cooked vegetables and mix well. Turn heat down to med-low and heat through.
Serve over rice.
(Or mix with rice to pack for lunches. Or simply put it in a bowl and eat it without rice!)
Source: my own, inspired by various Punjabi recipes
Serves: 6
Cook's Notes: Tasty, easy. Not nearly as fussy as it looks. Not even remotely authentic; just me riffing on a theme - taking ideas from here and there and mashing them together. Can be made vegetarian by substituting TVP for the chicken.
CHICKEN CURRY
Based on using up the breast meat from a roasting chicken - substitute any cooked chicken you have handy. Or substitute TVP chunks (reconstitute them before adding.) My own variation on a Northern India style of preparation.
This recipe is all approximate measurements. With all seasonings, it’s best to start with the lesser amount and work up to more spices with subsequent batches if you find you like them.
Use a wok, if you have one. Easier to control the browning and keep things from burning.
Heat oil in the wok - at least 4 tablespoons.
Add:
3 large onions, sliced thin and quartered
Cook and stir over highish heat until onions start to brown. The more you brown them, the better the flavour of the curry. But don’t let them burn!
Add:
2-3 cloves of garlic, smashed and minced
3-4 T. grated fresh ginger root
1 (or more. I use 3) fresh green chilies, chopped. You can also use dried hot pepper flakes but fresh is better.
Continue to cook until onions are even browner and the other seasonings have begun to cook.
Reduce heat to medium.
Add:
1 T. curry powder (or more. I use about 2 T.)
2 T. water
Cook, stirring constantly to prevent scorching and sticking, until everything is coated and thoroughly hot and most of the water has steamed away.
Add:
One 8oz. can tomato sauce (or equivalent in fresh tomatoes or whatever)
½ - ¾ cup of plain yogurt
Stir well to mix the yogurt into the rest. Heat to bubbling.
Sprinkle on:
1 teaspoon Garam Masala (or a bit more, but not too much or it will overpower the other seasonings)
Stir well.
Add:
Cubed cooked chicken and cooked vegetables and mix well. Turn heat down to med-low and heat through.
Serve over rice.
(Or mix with rice to pack for lunches. Or simply put it in a bowl and eat it without rice!)