Curried Chicken Recipe - Cooking Index
Curried Chicken Recipe - Cooking Index
Serve the curry with steamed white rice and Indian beer, and make a stop at an Indian restaurant to get some samosas -- savory filled pastries -- to pass as appetizers, and the flatbread called naan to sop up the curry sauce. For dessert, how about assorted teas and a carrot cake?
Type: Poultry| 3 tablespoons | 45ml | Vegetable oil |
| 3 cups | 187g / 6.6oz | Chopped onions |
| 1/4 cup | 23g / 0.8oz | Minced peeled fresh ginger |
| 3 | Garlic cloves - minced | |
| 3 tablespoons | 45ml | Curry powder |
| 1 teaspoon | 5ml | Ground cumin |
| 1/4 teaspoon | 1.3ml | Ground cinnamon |
| 2 tablespoons | 30ml | All-purpose flour |
| 1 cup | 237ml | Plain yogurt |
| 3 tablespoons | 45ml | Tomato paste |
| 3 cups | 711ml | Canned low-salt chicken broth |
| 1 cup | 237ml | Unsweetened applesauce |
| 4 lbs | 1816g / 64oz | Boneless skinless chicken breasts - cut crosswise |
| Into 1/2"-thick slices | ||
| 1 | Frozen peas - (10 oz) | |
| 1/2 cup | 118ml | Sour cream |
| 1/2 cup | 118ml | Canned unsweetened coconut milk - see * Note |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Fresh cilantro sprigs | ||
| For Serving | ||
| Steamed white rice | ||
| Major Grey mango chutney | ||
| Sliced peeled bananas | ||
| Chopped pitted peeled mangoes | ||
| Shredded unsweetened coconut | ||
| Chopped toasted peanuts |
* Note: Available at Indian, Southeast Asian and Latin American markets and at many supermarkets.
Heat oil in heavy large pot over medium heat. Add onions and saute until golden, about 15 minutes. Add ginger and garlic; saute 1 minute. Add curry, cumin and cinnamon; saute until fragrant, about 1 minute. Add flour, then yogurt and tomato paste, whisking until sauce is smooth, about 1 minute. Add broth and applesauce. Bring to boil. Reduce heat; simmer until sauce thickens slightly, stirring occasionally, about 30 minutes. (Can be made 1 day ahead. Cool slightly. Cover and chill. Bring to simmer before continuing.)
Add chicken and peas to sauce. Simmer until chicken is almost cooked through, about 3 minutes. Add sour cream and coconut milk. Reduce heat to medium-low. Stir until chicken is cooked through and sauce thickens enough to coat spoon, about 3 minutes (do not boil). Season with salt and pepper. Transfer to bowl. Garnish with cilantro sprigs.
Place rice, chutney, bananas, mangoes, coconut and peanuts in separate bowls. Serve alongside curry.
This recipe yields 8 to 10 servings.
Source:
Bon Appetit, January 1999
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