I know St. Patrick’s Day is today and it’s probably blogosphere taboo to post something not Irish, but if you saw last night’s corned beef and cabbage, you would forgive me for skipping the Irish meal post (it was a complete fail.)
Plus, who doesn’t love Indian food? Between that and Japanese I could happily live out the rest of my days.
For my birthday I had asked for a meal at my favorite Indian restaurant, which we did as a family two weekends ago. So during my birthday week I figured I would also make a curry. One of my favorites actually. One, that I was always intimidated by because it seems like some restaurants can’t get this right (it’s one of those dishes I order to ‘test’ a new Indian restaurant to see if I will come back-not as relevant now that I live in plymouth where there are no Indian restaurants but…you get the drift).
This is a fairly simple recipe, is not very authentic as I made changes to make it easier to cook in a kitchen that doesn’t have a spice grinder but with that said, it tasted, well, perfect. The only thing that was missing was fresh Naan.
This is what you need: (Serves 4-6)
2 large chicken breasts
3 small-medium potatoes, diced large
2 tea ground garam masala, divided
2 cups plain Greek yogurt, divided
1 tbsp oil (I used grape seed)
2 medium onions, chopped fine
1 whole lemon, squeezed
1 1/2 tea fresh ginger, finely chopped
3 cloves garlic, pressed
1/2 tea cayenne powder
1 tea yellow curry powder
1/2 tea salt
1/4 tea ground black pepper
1 1/2 tbsp sugar
1 small can tomato paste (1/2 cup)
1 cup of heavy cream
1/4 cup water
3 tbsp butter
Mix 1 cup yogurt with 1 tea garam masala. Add to raw chicken and place in a bag to marinate for 1-2 hours.
Preheat oven to 350 F
Bake chicken on parchment lined paper for 30 minutes. Slice thinly and set aside when cooked. Roast potatoes for same length of time you cook chicken. Also set aside.
Heat oil in a large sauté pan. Add onions and cook until translucent, about 5 minutes.
Stir in ginger, garlic, lemon juice, garam masala, cayenne, yellow curry, salt, pepper, tomato paste, water, yogurt and heavy cream. I actually didn’t have heavy cream so I did a substitute (3/4 milk and 1/3 cup melted better slowly beaten in).
Simmer the above mixture for 15 minutes. Stirring frequently. Add chicken and potatoes, stir and cook for an additional 10 minutes.
Add butter and stir until melted. Serve with rice.
This was a huge hit with the family and was even better the next day for leftovers. It sounds like a lot of ingredients and work, but it actually wasn’t bad and the prep time went by quickly.
If you are a fan of curry, you need to try this. As always, feel free to amp up or reduce spice per your preferences. I would say this recipe was ‘medium’