Indian Chicken Curry
February 13, 2011 § 1 Comment
E: So everyone, Indian curry is fantastic. I make no claims that this is the most genuinely Indian recipe–I’m fairly certain it isn’t–but it is still delicious. I’ve made it twice, and both times it all disappeared quite quickly.
A note about chutneys: this is one of the few recipes I/we make these days that uses something from a bottle. Take your pick of mango chutney. I’ve used both Major Grey’s and plain, and I thought Major Grey’s was better suited to the recipe. It added a nice bite that was absent with the plain. As soon as we get the chance, Joanna and I will try to re-make this using fresh ingredients instead of the bottled chutney and let you guys know how it goes. For the moment, if you care, check the ingredients list on the bottle to make sure there’s nothing too strange in there.
The original recipe comes, yet again, from Macheesmo. We are perennially indebted to that blog for its excellent food ideas. The original recipe calls for chickpea-flour pancakes, but I’ve served the dish with rice both times and it worked out just fine.
You will need:
1 pound boneless skinless chicken breasts (or thighs), sliced/or chopped
1-2 medium/large Idaho (baking) potatoes
1 large (preferably red) onion, diced
1 red/orange pepper, chopped
3 inches fresh ginger, minced
4-5 cloves garlic, minced (adjust to your preference)
3 tbsp canola oil
3 tbsp curry powder
1 12 oz. jar of mango chutney (Major Grey’s works well)
1 15 ounce can of coconut milk (light works ok too)
2 c. water (or stock I suppose, I haven’t tried it but it couldn’t hurt)
2 tbsp brown sugar
Salt to taste
First, prepare everything. Chop up the potato and pepper. Dice the onion. Mince the garlic and ginger. And cut up your chicken. You’ll be tearing it apart later, so just make it small enough that it cooks in a reasonable amount of time.
Once things are chopped, you can start getting on with business. Put a big pot onto the stove, pour in the oil, and throw in the peppers, onion, garlic, and ginger. You’ll want to cook those over medium-high heat for just a minute or two.
Now drop in the potato and cook for another minute or two, or just until the other veggies soften. Don’t risk burning the garlic, or cooking anything too much, since the whole thing simmers for a while. Put in the three tablespoons of curry powder, stir everything around, and cook for another 1-2 minutes.
Once that is done, pour in the stock/water, add the coconut milk and the chutney, and bring everything to a simmer. When it is close to simmering, drop the chicken into the water. (As a side note, do make sure the chicken is pretty-much covered by the water. Add some more water/stock/coconut milk so that it is.)
Cover the pot, leaving just a small space for steam to escape. You do want the stock to cook down and thicken, but you don’t want it to cook down too quickly. Let everything simmer for about 25 minutes. Then pull out all the pieces of chicken, and tear them apart in a bowl with two forks.
Drop the torn-up chicken back in the curry. Keep cooking the curry down (I take the cover off at this point) for another 15 minutes. You’ll want it to be thick and golden-brown. We didn’t let ours thicken quite far enough the time we took these pictures, but the flavor didn’t suffer. It was just a teeny bit watery. When it is ready, dissolve the brown sugar and add salt to taste.
Serve with brown basmati rice. This dish is warming and sweet, with a nice, spicy, ginger flavor. For me, this is comfort food at its best.