Indian Chicken Curry
Chicken Curry in Red Sauce -- truly a visit to the spice islands!
I was shown how to make chicken curry back in the days when we lived in Indonesia. My friend Shanthi was from India, and the agreement was she would teach me curry, if I would teach her chocolate chip cookies. Agreed! After returning to the States, I longed for the rich flavors of Shanthi's curry....and replicated her dish as closely as possible. It's difficult to find curry leaves, so my recipe does not have those -- but they are a wonderful addition if you can find them fresh at an Asian market. She also used a green bell pepper, which I have omitted, but could easily be added. The sauce of aromatic spices, onion, garlic, ginger and tomatoes, would then be typically added to a food processor to make into a smooth sauce. But this method is quick and the sauce, although with more texture, is delicious.
This recipe cooks up beautifully on the stovetop, in a crock pot -- or in a pressure cooker. I love the ease of operation of the Pampered Chef Quick Cooker with special ceramic inset pot for the rice, but you can adapt to the method and cooking vessel that you have on hand.
Indian Chicken Curry
Inspired by a recipe from my friend Shanthi
When choosing your ingredients, use home-grown, grass-fed and organic ingredients whenever possible.
1-2 TBSP coconut oil (or butter)
1 TBSP fresh ginger, finely grated
1 TBSP cumin powder
1 TBSP coriander powder
1 TBSP curry powder
1 TBSP finely chopped jalapeno (or serve separately as a garnish)
½ cup (generous) onion, coarsely chopped
1 TBSP garlic, freshly pressed
1 lb chicken breasts, tenders, thighs, legs or combination (boneless/with bone, skinless/with skin)
2 cups fresh, fully ripe tomatoes, medium diced (Roma are my favorite)
4 TBSP (1/4 cup) unsweetened coconut flakes, ground to a paste in a coffee/seed grinder
1/3 cup chicken broth or water (omit if cooking in a pot on the stovetop)
¾ tsp Himalayan pink salt
Ingredients for Rice:
2 cups jasmine or long grain rice
3 1/2 cups water
Drizzle of olive oil
Set Quick Cooker to SEAR. Heat the coconut oil, then add the spices. Sauté for 1 minute.
Add the onion and garlic and sauté for another minute.
If using boneless meat, cut to bite-sized pieces. Add the chicken pieces and cook for 5 minutes, stirring frequently.
Add the tomatoes, coconut paste, water (or broth), salt and stir.
Place the wire rack over the meat and tomatoes, with all 3 feet touching the bottom of the inner pot.
Drizzle olive oil over the bottom of the ceramic pot, then add the rice and water. Gently stir with a fork to even out rice over the bottom of the pot. Cover with stretch-fit silicone lid. Place the ceramic pot into the wire cradle and lower onto the wire rack. Lock the lid and select CHICKEN/POULTRY setting. Adjust the time to 9 minutes and press START.
When the timer is up, let the steam steam release naturally for 10 minutes, then press the steam release button to release any remaining pressure.
Carefully lift the ceramic pot out and fluff the rice with a fork.
Serve the chicken with the sauce on a bed of rice. Garnish with fresh cilantro and a dollop of yogurt, if desired.
If cooking on the stovetop: After combining all the ingredients, cover and let simmer for 40-45 minutes on very low flame until flavors are melded. Cook rice separately in covered pan for 10 minutes after water begins to simmer, then leave covered (do not peek!) for another 10 minutes.
Use 1/2 lb chicken and 1 can of garbanzo beans, drained.
How could something so delicious be so easy?