Every time we make chicken curry, it turns out a bit different. The last time we made it, I enjoyed it so much, I wanted to be sure we could duplicate the same taste, so I picked Biju's brain and got this recipe written out.
I hope you've all made a run to the Asian or Indian stores to get some cooking staples!! I am adding a new spice today that you likely won't have, so I took a picture so you would know what to look for at the store.
This recipe does take a bit of work and time (prepping the chicken, cutting the onions), but it really is worth it! (Also, as you can see by the amount of ingredients, this makes quite a bit, so you'll have a couple meals on hand. You might even be able to freeze half and have a quick meal when you need it.)
Ready? Here we go....
What you'll need:
2-4 Tbs Canola Oil
8-10 Whole Cloves
1 Tbs Mustard Seeds
1 Head of Garlic, chopped (yes, Biju says he put the whole head in!)
6 Small Bay Leaves
3 Small Yellow Onions
1 Big Red Onion
1.5 Tbs Ginger Garlic Paste
1 28-oz. can Diced Tomatoes
2 14-oz. cans Coconut Milk
1/2 Tbs Turmeric
1/2 Tbs Coriander Powder
1-2 tsp Garam Masala
1/2 Tbs Cumin
2-3 shakes of Cinnamon
1-2 Tbs from a Shan Kheema Curry Packet
5 lbs Boneless/Skinless Chicken Thighs - cut into bite-sized pieces
1 bunch Cilantro, torn into pieces
2-4 Tbs Lemon Juice
Salt
How to do it:
In a dutch oven, heat your oil. Add in your cloves and mustard seed at the same time. Once the seeds pop, add in all of your onions and cook until tender. Add in the ginger-garlic paste and mix well. Pour in the can of diced tomatoes, stir and cook for 3-5 minutes. (Now would probably be a good time to put in your bay leaves). Pour in the coconut milk and cook for another 3-5 minutes. Add in the spices (corriander, turmeric, garam masala, cumin, cinnamon and Kheema Curry powder - I estimated how much spices to use since Biju really has no idea how much he used. You can fiddle around with these measurements if you like). Once spices have been added and stirred in, cook about 5 minutes. Add in the chicken pieces and cook about 15 minutes. Salt to your preference, and add in the lemon juice and cilantro. Cook another 15 minutes or so until the chicken is done.
Eat with naan (a flat bread) or over rice. You could also serve with a dollop of plain yogurt.
Here is the coconut milk and Shan (brand name) Kheema Curry packet:
(Biju called it Kheema Curry, but the box says Haleem Masala)
If you try this recipe (or any of the others I've posted), I'd LOVE to hear how it turned out!
No comments:
Post a Comment