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Chicken Curry with Gentle Spices

November 3, 2009

Posted by popular demand, here is a curry recipe some folks have seen on my camera and wanted me to post.  I didn’t post it when I chicken curry with gentle spicesmade it because although it was tasty, the recipe wasn’t quite what I was expecting.  The main issue comes from the fact that you puree raw vegetables- like onion, jalapenos, ginger and garlic- in the food processor, and it supposedly forms a paste.  I must say mine was kind of a gritty paste that never really smoothed out.  That said, the dish was delicious, but it had a funky texture.  I suspect sauteing the vegetables before you puree them might help, because they will be softer and breakdown more easily.  If you try that out, let me know how that works.  Otherwise, make this dish from the Splendid Table’s How to Eat Supper and let me know what you think.  Serves 4.

Ingredients:

For curry paste:

1 large onion, cut in half

6 large garlic cloves, roughly chopped

3″ fresh ginger, peeled and grated

1/2 t salt

1/2 t ground cinnamon

1 t ground cumin

1 1/2 t ground coriander

1/2 t ground black pepper

2 medium ripe tomatoes, or 4 canned tomatoes

1-2 jalapeno peppers, seeded and chopped

1/2 c water

For sauce:

2 T vegetable oil

2 c full fat plain yogurt

1/3 c water

2 lb boneless skinless chicken breasts, cut into bite-size pieces

2 T fresh cilantro leaves, chopped

Directions:

In a food processor or blender, combine 1/2 the onion (save the other half for later) and the remaining curry paste ingredients and process until smooth.  Set aside.

Thinly slice the remaining onion half.  In a large skillet, heat vegetable oil over medium high heat and add the sliced onion.  Saute until it begins to get some color, about 5-7  minutes.  Add the curry paste (add more oil if the paste sticks to the bottom of the pan) and cook, stirring occasionally, for 10 minutes (don’t rush this- it needs to cook to develop the flavor).  Add 2/3 c of the yogurt to the curry paste, scraping it from the bottom of the pan, and cook until it nearly disappears, about 8-10 minutes.

Add the rest of the yogurt, the chicken, and 1/3 c water and cook at a low simmer until chicken is cooked through, about 5-8 minutes.  Remove chicken from the pan to a serving dish with a slotted spoon and set aside.  Raise the heat on the pan until the mixutre is boiling, then boil until the curry sauce is thick and the oil begins to seperate from it- about 10 more minutes.   Pour the sauce over the chicken and sprinkle with the cilantro.  Serve with steamed basmati ric

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