I will forever be grateful to my oldest sister, Holly, who told me that I had to buy turmeric and coriander because it was a MUST. These might seem like unusual spices, but once you have them you won’t ever part. I frequently add them to casseroles, meats to grill, and other random things like rice. So get them and love them! This recipe may take some time (most of which is just checking the simmering pan between a load of laundry or vacuuming the floor), but it is otherwise very simple.
Indian Chicken Curry
4 semi-thawed chicken breasts (cut into 1/4s)
1 tsp salt
1 small onion, sliced
1/2 cup shortening
1/4 tsp turmeric
1/2 tsp cayenne
2 Tbsp. curry powder
1/2 garlic pod pressed (yes, this is a lot of cloves)
2 Tbsp. coriander
1 can (6oz) tomato paste
1 can (5.5 oz) tomato juice + one can water
1 potato – or sweet potato (washed, peeled, and diced into bite size cubes)
opt. coconut milk
Brown onions in shortening. Add tomato paste, tomato juice, garlic, and spices. Cook 2 minutes. Add chicken and potato then stir about 15 minutes on medium heat. Cover and let simmer 1 -1 1/2 hours. Add as much or as little coconut milk as you’d like (see notes). In the photo above the curry in focus is my husbands plate without coconut milk and my dish in the back has it included. Before serving add cashews.
My notes: If it looks like there aren’t enough liquids or like it’s burning to the bottom just add some water or coconut milk. Just check it occasionally, I notice that if I put the heat up a little too high it tends to stick and dissolve the liquid fairly quickly. This will be pretty spicy, so if you want to tone it down a notch add about half a can of coconut milk halfway through simmer time and then the rest of it a few minutes before you are ready to serve. The consistency will be a little runnier, but still delicious!
This is the yellow rice you see in the picture. Minute Rice can look fancy too:)
Follow the instructions on your minute rice box for the serving size you want, but this is what I made:
1 cup coconut milk
1 cup water
2 pinches turmeric
2 cups minute rice
Bring coconut milk, water, and turmeric to a rapid boil. Add in rice, stir briefly. Cover pot and remove from heat. Wait 8 minutes and voila!