Indian Chicken Curry
I recorded this recipe while my neighbor, Indian Chef Zenith Gebhardt recited it to me. I had the pleasure of cooking with Zenith in her home while she taught me the basics of Indian Cuisine. I watched as she toasted her spices in a pan. This enhances the flavor and believe me, you begin to hunger as you smell the good aroma coming from your pan.
Servings: 6
Calories: 185kcal
Ingredients
- 1 pound chicken breasts -- boned and skinned cut into 1" pieces
- salt to taste
- 1/2 tsp chili powder or to taste
- 2 Tbs canola oil
- 2 tsp cumin seeds
- 1 medium onion chopped
- 4 cloves garlic minced
- 1/2 Tbs ginger root minced
- 1/4 tsp cayenne pepper
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp turmeric
- 1 tsp cumin ground
- 1 tsp coriander ground
- 1 tomato chopped
- 1/2 cup coconut milk or plain yogurt
Instructions
- Cut chicken into pieces. Season with salt and chili powder - let sit 1/2 hour
- In skillet, heat canola oil on medium heat, add cumin seeds. When they start to sputter, add onions. Cook until translucent, then add chicken pieces. Cook chicken a few minutes until sealed.
- Add garlic and ginger, cook 3 minutes and then add all remaining spices. Add tomatoes. Cook 5 minutes, stirring. Now add in coconut milk and 1/2 cup water. Stir, cover and simmer for 15-20 minutes. Serve with steamed basmati rice.
Nutrition
Calories: 185kcal