Thursday, November 17, 2011

Chicken Curry

How is this different than the chicken curry I posted on 10/10? Good question, since they are similar. That recipe comes together a bit quicker but I got this recipe from my friend Linda. I like them both but probably wouldn't make both in the same week. Curry recipes...always good to have a few in this house since we all like curry dishes.

The day before I made this I chopped about 1 lb chicken breasts into bite size pieces and marinated in plain yogurt (no picture since that is a bit ugly).

The spice list is a bit long, so I took a deep breath and combined them before making this so the recipe could come together quickly.
2 t cardamom
2 t cinnamon
1 t turmeric
2 t ground coriander
1 t ground cumin
1/2 t cayenne

2 large onions, chopped
4 cloves garlic, minced
1/2" piece ginger, chopped

Saute onion, garlic and ginger in 2T oil until soft (about 10 minutes). Add spices listed above and cook 10 more minutes or so.

Add chicken/yogurt mixture and cook another 10 minutes or so. Add 1/4 c or so of water. Add 1 T shredded unsweetened coconut and stir. (The recipe from my friend had 1 chopped tomato added at this point, but I omitted it).

Add 1 T garam masala or curry powder and stir well(see below for more information.

Serve with:
Additional unsweetened coconut
mango chutney

Also good: Peanuts and sliced apples.

I hadn't made this in YEARS but Paul and Eleanor both liked it (and so did I).

Curry powder and garam masala are both blends of spices, so they are different within each kind depending on what brand you buy. Either one contains some of the spices that I mixed together the previous day. I have read that curry powder and garam masala shouldn't be used interchangeably. I respect that opinion and would not interchange them if I was making an authentic dish. That being said, at our house, when dinner needs to get on the table quickly, I do use them interchangeably...GASP! It seems like garam masala has cinnamon and cloves while curry has turmeric. From my research for this post it sounds like garam masala is used at the end of cooking and curry earlier in the recipe preparation, in general.

The blend of curry powder I used is from an Amish store in Princeton, Wisconsin. When my co-worker Sue goes there to visit friends she likes to stop in the store and typically offers to pick up herbs and spices for anyone interested. It seems like I'm nearly always interested since plastic containers of both are inexpensive and fresh. I will give her a list, receive a plastic grocery bag from her with my requests, and owe her $5.00 or so. The curry blend is tasty too.

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