Indian Chicken Curry

I have read that people have a genetic disposition to love or hate cilantro…and I think the same might be true of curry! My sisters and I grew up adoring the 50’s version of this dish in suburban Chicago, which was a white sauce flavored with curry powder and a can of tuna, served over Uncle Ben’s white rice. Obviously, we have the curry gene.

This is a delicious, more authentic chicken curry.  The list of ingredients is long, but it comes together fairly quickly. It will fill your house with a powerful, appetizing  fragrance, and I think it tastes even better a day or two after you make it.  I have been known to eat this for breakfast! The Northwest Purple Plum Chutney in the photo is my Mother’s fabulous recipe, which will be my next post.

Indian Chicken Curry

1/4 cup olive oil

1 medium onion, chopped

4 cloves garlic, minced

1/4 cup curry powder

2 tsp. cinnamon (optional)

2 tsp. paprika

2 bay leaves

1 tsp. grated fresh ginger

1 tsp. sweetener (maple syrup!)

salt

4 skinless, boneless chicken breast halves, cut into bitesize pieces

2 Tbs. tomato paste

2 cups plain yogurt

1 1/2 cups coconut milk (I use light)

1 lemon or lime, juiced

1 tsp. cayenne pepper (optional -will kick up the heat)

Heat the olive oil in a large skillet over medium heat.  Saute onion until browned. Stir in garlic, curry powder, cinnamon (if using) paprika, bay leaves, ginger, sweetener, and salt. Stir for two minutes.

Add the chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, and then simmer until chicken is cooked through. Remove from heat and stir in lemon juice and cayenne pepper. Remove bay leaves and serve over rice, or refrigerate until later. I found this nicely spiced, but feel free to reduce the spices if you prefer a milder version.