Chicken Curry with Coriander

05/29/2014

curry

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An authentic Indian curry, I learned fairly recently, is not the dried yellowish spice that you can find at the grocery store. That is a Western invention. Traditional curry is a blend of spices that do have that yellow color, which comes from the turmeric. Another spice included in the blend is coriander, which we harvested from our garden last week.

The seeds of coriander are from the cilantro plant. They taste nutty, and some say even have a hint of orange flavor. When the seeds turn brown on the stems, they’re ready for harvest.

I wish I knew more about Indian cooking than I do, but the trick I’ve picked up is to sauté your spices in your oil first. This flavors the oil and permeates everything else in the dish. I can’t say this is an authentic Indian recipe, but I will say it’s pretty tasty.

Ingredients:

1 1/2 c rice
4 chicken breasts
2 T flour
2 T olive oil
1 medium onion, chopped
1 pepper, chopped
2 carrots, peeled and chopped
1 can diced tomatoes (preferably zesty flavored)
2 garlic cloves, diced
2 t coriander seeds (or 1 t ground coriander, if that’s all you can find)
2 t cumin
1 t mustard seeds
2 t gram masala (or turmeric, or leave this out if you can’t find it)
1 t paprika
1/4 t cayenne pepper
S&P

Instructions:

First, start your rice. Add 3 cups to your 1 1/2 cups of rice, bring to a boil, and let simmer. While the rice is cooking, chop your chicken into bite-sized pieces. Get a skillet hot with olive oil. Dredge your chicken in flour, and sauté until done, about 5-6 minutes. Take out of the skillet. Add more oil if you need to (don’t clean the skillet) and add all your spices. (Note: if you can’t find any of the Indian spices, you can cheat and use 4-5 T of curry powder instead.) Add the garlic, coriander seeds, mustard seeds, cumin, paprika, gram masala, and cayenne. (If my memory serves correct, I think the mustard seeds started popping once they got hot. Just a warning.) Stir for a minute or two. Next, add all the veggies: the onion, carrots, and peppers. Sauté for 4-5 minutes. Next, put the chicken back into the skillet, and add the can of diced tomatoes. Mix together well. Let simmer for 10-15 minutes. Place on rice, and use a dollop of yogurt as a garnish.

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