Rockin' good unconventional curry
To honor the anniversary of Crowley's Greater Feast yesterday, I made chicken curry. The blend of Indian and Arabic spices is a bit unconventional, but it's yummy. Here's the recipe:
3 boneless skinless chicken breasts, cubed
2 Tbsp olive oil
1 medium yellow onion, sliced
2 tsp curry powder
1/4 tsp garam masala
1 small can tomato paste
1/4 c water
1/4 c red wine
2 Tbsp brown sugar
pinch ground cinnamon
pinch ground clove
1 c (dry) rice of your choice
1/4 tsp ground turmeric
I like to toast my rice in the bottom of a dry saucepan before I add the water. Just shake the pan occasionally, or it will burn. When the rice starts smelling all toasty like popcorn, add water and the turmeric and continue as usual. Just be careful when you add the water, since it will sizzle on the hot pan & rice.
In a large skillet, sautee the onions in olive oil until glassy, then add the chicken cubes. When the chicken is nearly cooked, add the curry powder and garam masala. When the chicken is done and the onions are caramelized, add the tomato paste, water, and wine. Stir until the sauce is an even consistency, then add the brown sugar, cinnamon, and clove. When the sauce is heated thoroughly, serve over the rice.
3 boneless skinless chicken breasts, cubed
2 Tbsp olive oil
1 medium yellow onion, sliced
2 tsp curry powder
1/4 tsp garam masala
1 small can tomato paste
1/4 c water
1/4 c red wine
2 Tbsp brown sugar
pinch ground cinnamon
pinch ground clove
1 c (dry) rice of your choice
1/4 tsp ground turmeric
I like to toast my rice in the bottom of a dry saucepan before I add the water. Just shake the pan occasionally, or it will burn. When the rice starts smelling all toasty like popcorn, add water and the turmeric and continue as usual. Just be careful when you add the water, since it will sizzle on the hot pan & rice.
In a large skillet, sautee the onions in olive oil until glassy, then add the chicken cubes. When the chicken is nearly cooked, add the curry powder and garam masala. When the chicken is done and the onions are caramelized, add the tomato paste, water, and wine. Stir until the sauce is an even consistency, then add the brown sugar, cinnamon, and clove. When the sauce is heated thoroughly, serve over the rice.