This Chicken Curry recipe was a staple at Seychelles, my . It uses garam masala*, which is a combination of spices. You can make your own, or buy it at a store wherever Indian ingredients are sold. As with any dish, the fresher the spices, the better the dish will taste. Grinding your own cumin and coriander in a mortar and pestle or a spice grinder will add a freshness to the taste of the chicken curry.
Chicken Curry Recipe
Ingredients
- 1 ½ pounds skinless, boneless chicken breast
- 2 tablespoons butter
- ¼ cup safflower or peanut oil
- 1 cup onions, chopped (approx. 1 small onion)
- 1 tablespoon minced garlic
- 3/4 tablespoon fresh ginger, finely grated
- ½ teaspoon cumin
- ½ coriander
- 1½ teaspoons turmeric
- 1/8 teaspoon cayenne
- 1/8 teaspoon fennel seed, crushed
- ½ teaspoon garam masala*
- 2 tomatoes, diced
- ½ bunch cilantro
- ¼ cup plain, unsweetened yogurt
- 1½ cups peas, fresh or frozen
- 1½ teaspoons lemon juice
- brown rice, cooked
Materials
- Baking sheet
- Pot holders
- Large sauté pan
- Measuring cups
- Measuring spoons
- Sharp knife
- Box grater
- Mortar and pestle
Directions
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Preheat oven to 350°.
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Place chicken on a baking sheet. When oven is hot, place in oven and cook for 15 to 18 minutes, until white on the outside but still pink in the center. When chicken is done, remove from oven and let cool. Then cut into bite-sized pieces, saving any juices on the pan.
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While chicken is cooking, chop onions and tomatoes, peel and mince garlic, mince ginger. Chop cilantro. Set all aside.
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Add butter and oil to the sauté pan. Turn heat to medium high and melt butter, stirring.
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Turn heat to low and add the spices, garlic and ginger. Stir thoroughly.
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Add the onions and cook on a low heat until they are soft, about 5 minutes.
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Add chopped tomatoes and peas if using fresh. Continue to cook 5 minutes more.
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Add peas (if frozen) and remove pan from heat.
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Mix in cut pieces of chicken and any juices from the pan.
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Add yogurt, lemon juice and cilantro. Stir just until all is blended.
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Serve with brown rice.
