Earlier this week we traveled to the Far East with our Asian-inspired noodle bowl. Today we’re following the Silk Road, in a way, west to the Near East and a stop in India with this version of a chicken curry. The sauce has strong undertones of tomato, but also has a wonderfully complex and depth of bold flavor from the curry spices. It has great spice flavor, without being too spicy (in a burning-your-mouth-with-heat kind of way). And the combination of tomato, cayenne and turmeric meld their red and yellow colors to yield a vibrant orange dish.
Ingredients:
2 large boneless, skinless chicken breasts, cubed
2 tsp salt
1/4 c olive oil
1 medium onion, finely chopped
1 large garlic clove, minced
1 tsp ground ginger
1 tsp cumin
1 tsp turmeric
1 tsp coriander
1 tsp ground cayenne pepper
1/2 c water
1 14.5oz can tomatoes
1/2 c yogurt
Steps:
- Sprinkle the chicken with 1 tsp of the salt. Brown the chicken in olive oil in a skillet over medium-high heat. Set chicken aside.
- Add the onions and garlic to the skillet and sautee. Stir in the ginger, cumin, turmeric, coriander, cayenne, and one tbsp water. Stir well for about a minute.
- Add the tomatoes, yogurt, and remaining salt. Puree the sauce with a handheld immersion blender.
- Add the chicken back in, along with the remaining water. Bring to a boil, then reduce heat, cover, and let simmer for 20 minutes.
- Serve over rice.
Enjoy!
– Pete