Sunday, August 9, 2009

Indian Curry

Pioneer Woman

1 pound Chicken Breast
1 whole Red Onion,medium
4 cloves Garlic Cloves
2 Tablespoons Fresh Ginger
1 cube Chicken Bouillon
½ cups Water
2 Tablespoons Garam Masala Curry Mix
2 teaspoons Coriander Seed,ground
2 teaspoons Cummin Seed,ground
1 teaspoon Turmeric Powder
1 teaspoon Salt
1 teaspoon Chili/cayenne Powder
1 can Stewed Tomatoes
1 can 400 Ml Coconut Milk
Preparation Instructions
1. In a large pan add a couple of spoonfuls of vegetable oil, once it’s warm add the chicken and saute until it’s cooked. Next add red onions and cook for about 5 minutes or until it has become soft, then add minced garlic and ginger cook for 2 minutes. Add all of the spices to the pan, and stir continuously for about 3 minutes, the spices will release their aroma.
2. Make sure the stewed tomatoes are in small pieces, then add them to the pan,combine thoroughly.If using bouillon cube dilute it in the water and add it to the chicken and spices, or just add the chicken stock. Stir the mixture and cook for another 5 minutes, then reduce heat, and add the coconut milk. Under low heat cover and let it cook for another 10 minutes.
3. Almost finished, taste your curry, does it need a bit more salt or more spices? I always double the spices and triple the chili given above, because I like my curry very fragrant and spicy. But this is up to you, every one’s taste is different.
Once you’ve tasted and if you added anything else you should cover and let it simmer a little longer.
That’s it, super simple and ready in about 30 minutes. Serve with steamed white rice or vegetable spiced rice and or some naan bread.


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