Monday, November 2, 2009

Fire and Spice Chicken Curry

Its cold and flu season! Time to beat back the misery and heighten your immune system with some spicy curry.

Be forewarned-- this one is HOT. I recommend cutting the whole red chilies to take away some of the kick. Serving alongside plain yogurt will also help you conquer this curry.
Chicken-- 2 breasts, or 3-4 thigh portions well trimmed
Yogurt-- plain. Any fat content will work. Approx. 1/4 cup.
Spices: 1 Tbsp of: cumin powder, coriander powder, red chili powder, paprika; 1/2 tsp of: turmeric, black pepper, ginger powder
Trim the chicken. This is best done with partially frozen chicken-- it is easier to cut and maneuver than a fridge-temp piece of meat. Add all the powdered spices listed above and the yogurt, and marinate at least 1 hr. The goal is to have the chicken well coated, so if you need more spice don't be afraid to add it! I leave mine overnight, with a little warning so that Potato doesn't eat it:

After the chicken is done marinating:
1/4 cup onion
1" piece fresh ginger
1 large garlic clove
4 dried red chilies
4 Tbsp Coriander seeds
1/4 tsp mustard seeds
1/2 tsp fenugreek
1 tsp cumin seeds
2" cinnamon stick
8 peppercorns
4 cloves
1 14 oz can of diced tomato
10 cashews
1/4 bag of frozen green peas
2 med red potatoes, stabbed with a fork, microwaved till cooked, and diced.

Brown the onions, garlic and ginger. Add red chilies, saute for a minute. Add coriander, mustard, fenugreek and cumin seeds. stir. Add the cinnamon, cloves, peppercorns. Put these spices,1 can of diced tomato, and 10 cashews into a blender or food processor and blend till smooth.
Cook the chicken. Make sure to discard the excess yogurt marinade. After the chicken has cooked for 5 minutes, add the blended spice mix and cook till the chicken is done. Add green peas and 2 potatoes immediately before serving. Enjoy!

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