Wednesday, February 24, 2010

Indian Curried Chicken

This is exciting! I can't wait to see what kinds of recipes turn up. I tend to be more of a baker than a cook, but I love finding new recipes to try! I'm going to start with dinner recipes because I'll feel less guilty if I share meal ideas before dessert, even though if I had my way, dessert would be dinner :)

So here is a recipe from that I've adapted a little bit for an Indian Chicken Curry. While it isn't restaurant food, it does satisfy my craving for indian food when I don't feel like going out - and it's definitely a healthier alternative because you get to control all the ingredients! The only thing I didn't have in my pantry and I had to go out and buy for this recipe was Tumeric - that's what gives this curry it's classic yellow-orange coloring.

This is the original recipe yielding 4 portions. I halved this recipe when I made it because it's supposed to serve 4 people and I only needed to feed 2. I also added cooked potatoes in with the curry because I love Indian Curried Potatoes. It's a pretty tasty recipe, even though it has a lot of ingredients.

Adapted From:

2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
1/2 cup cooking oil
1 1/2 cups chopped onion
1 tablespoon minced garlic
1 1/2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 1/2 teaspoon ground coriander
1 1/2 teaspoon cayenne pepper
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt (low-fat is ok)
1 tablespoon chopped fresh cilantro
1 teaspoon salt
1/2 cup water
1 teaspoon garam masala (see recipe at the bottom for substitute)
1 tablespoon chopped fresh cilantro, plus more for garnish before serving
1 tablespoon fresh lemon juice
2-3 Small/Medium Yellow (Red or White works fine too) Potatoes, peeled, quartered and boiled.

Sprinkle the chicken breasts with 2 teaspoons salt.
Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice and fresh chopped cilantro to serve.

Nutritional Information
Amount Per Serving Calories: 427 Total Fat: 24.3g Cholesterol: 95mg

Garam Masala Substitute
From: Online Source

2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)
Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.
Garam Masala keeps for 3 months.
Yield: Makes about 1/2 cup

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