recipes
Quick Chicken Curry (serves 4-6)
You will need:
3 pounds chicken breast tenders, cut in pieces
1 large onion (about 1 cup), sliced fine
1-inch piece ginger, julienned (or 1 teaspoon ginger paste)
5 cloves garlic, chopped (or 1 teaspoon garlic paste)
2 serrano peppers, slit (optional)
1 teaspoon cumin powder
2 teaspoons coriander powder
1/2 teaspoon cayenne or red chile powder
1/2 teaspoon turmeric powder
1 15-oz can of tomato sauce
2 cinnamon sticks
3 tablespoons oil or ghee
salt to taste
Method: Wash the chicken and pat dry. Heat the oil or ghee in a pot over medium heat,
and fry the onions until the edges turn brown. Add the ginger, garlic, serrano peppers
and fry some more. Then add the powdered spices: cumin, coriander, cayenne and
turmeric powder and fry until the oil separates.
Turn the heat up and add the chicken pieces, frying them so that they braise in the
spices. Then add the tomato sauce, salt and cinnamon sticks and mix well. Bring the
curry up to a simmer, cover with a tightly-fitting lid, and lower the heat to allow the
chicken to cook in its own juices - about 15 minutes. Serve over steamed rice or with
chapatis or nans.
Other Recipes
Coconut Rice
An Indian Twist on Thanksgiving (Curried Tuna Fish Cakes & Turkey Chili Fry)
Aloo Palak
Homemade Paneer
You will need:
3 pounds chicken breast tenders, cut in pieces
1 large onion (about 1 cup), sliced fine
1-inch piece ginger, julienned (or 1 teaspoon ginger paste)
5 cloves garlic, chopped (or 1 teaspoon garlic paste)
2 serrano peppers, slit (optional)
1 teaspoon cumin powder
2 teaspoons coriander powder
1/2 teaspoon cayenne or red chile powder
1/2 teaspoon turmeric powder
1 15-oz can of tomato sauce
2 cinnamon sticks
3 tablespoons oil or ghee
salt to taste
Method: Wash the chicken and pat dry. Heat the oil or ghee in a pot over medium heat,
and fry the onions until the edges turn brown. Add the ginger, garlic, serrano peppers
and fry some more. Then add the powdered spices: cumin, coriander, cayenne and
turmeric powder and fry until the oil separates.
Turn the heat up and add the chicken pieces, frying them so that they braise in the
spices. Then add the tomato sauce, salt and cinnamon sticks and mix well. Bring the
curry up to a simmer, cover with a tightly-fitting lid, and lower the heat to allow the
chicken to cook in its own juices - about 15 minutes. Serve over steamed rice or with
chapatis or nans.
Other Recipes
Coconut Rice
An Indian Twist on Thanksgiving (Curried Tuna Fish Cakes & Turkey Chili Fry)
Aloo Palak
Homemade Paneer
The Spice Route
Homemade Indian Cooking with Carla
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