Tuesday, December 21, 2010

Easy Peasy Curry!

Indian food seems so daunting but when you really get into cooking it, it's so simple and so flavorful that you begin to wonder "Why wasn't I cooking this before?" Everyone assumes that the go to food in the winter months are soups, chilies, and roasts. There are plenty of well known food dishes that are neglected this time of year.

I would like to take the time to give proper homage to Curry.

I took some liberty with this recipe. I think it added a little "oomph" to the curry. I used chicken but I used an organic, free range and vegetable feed chicken and it was the same price as the leading brand. I have to say that it cuts and tastes WAY better then the normal kind. I used two large chicken breasts for two people. When I made this I had enough left over for one more person.

You can sub the chicken for tofu or turkey and I am sure it would taste just as good!


1 pound of skinless chicken breast cut into one inch cubes
3 and 1/2 tbl spoons of curry powder
1/4 tsp of ginger powder
1/4 tsp of paprika
1 inch peeled knob of fresh ginger
1 medium or 1/4 of a large red onion cut into one inch cubes
1 large clove of garlic
2 pieces of green onion
1 medium serrano pepper (beware, smaller they are, the spicier they are)
1/2 of a ripe lime
1 can of chicken stock
1 package of cream cheese brought to room temp.
2-3 tablespoons of oil (I used coconut oil, you can use EVOO or veg)
Three medium pieces of roasted red bell peppers. (I used the jarred version)
Cilantro to garnish
Rice and naan bread.


For the marinade:

1- Diagonally slice the green onions and pepper

2- Grate with the fine side of the grater the garlic and ginger.

3- Cut the chicken into one inch cubes and put into a large bowl, mix in the garlic, ginger, green onions and pepper.

4- Take the lime and roll it back and forth a few times to release the juices. Cut in half and squeeze over the chicken mixture.

5- Add two of the three and a half tablespoons of the curry powder and mix well. Refrigerate for up to 45 minutes to an hour.

6- After the chicken has been marinating, in a skillet, add in your oil and onions and cook the onions until translucent on low to medium heat. Once they are translucent, add in your chicken into the pan and turn the heat to medium heat until the chicken is slightly brown on each side. Add in two to three teaspoons of the chicken broth. Cover and cook on low until the when the chicken is cut it is no longer pink.

7- In a large bowl place your cream cheese and half of the remaining chicken broth, mix until creamy. You may have to keep adding into the mixture until the lumps are gone, you can mix by hand but I had better results with my mixer and beater attachment. Look for a thick but runny consistency. Add in the remaining curry powder, ginger and paprika.

8- Mix in the cheese mixture into the pan with the chicken and add in the roasted red peppers cook on low for twenty minutes. Stirring every so often so that the curry sauce wont stick and burn to the pan.

9- Cook rice as directed. Serve with rice on the side and naan bread. Garnish with Cilantro.

10- Enjoy!

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