Monday, October 25, 2010

Bangalore Chicken Curry

I realize this kind of looks questionable but I assure you it tastes amazing
So I have finally found some part-time work, about three weeks ago actually, which is awesome but also means I don't have as much time to cook things. Luckily, today is one of my days off so I am free to cook to my heart's content. Currently there is a meat pie !!! in the oven, which I am far too excited about because I've never made one before and it looks so yummy! I will definitely post the recipe if it turns out to taste as good as I think it will.

Right now I want to share a chicken curry recipe that I modified from one of my favorite cookbooks, "Complete Indian Cooking." If you want a cookbook that will teach you all of the basic dishes in Indian cooking, accompanied by beautiful photos of every dish than this is the book for you. I seriously recommend it! I bought mine a few years ago because my boyfriend really loves Indian food and I wanted to learn how to make it; after using this cookbook for a couple of years I am now confident enough to try my hand at inventing Indian recipes on my own as well as making additions/alterations to existing recipes. All a sign of a good teaching tool.

Anyhow back to the recipe. This curry is so good. The coconut gives the curry such a rich finish. It is a perfect curry for someone who isn't really into spicy food because it is very mellow but still full of flavor. 

Enjoy making this!

Bangalore Chicken Curry

3 tabl. Olive Oil
2 Onions - Sliced
1-2 tabl. Minced Garlic
2 teas. Curry Powder
1 1/2 teas. Dhana Jeera (3/4 teas coriander and cumin)
3-4 Serrano Peppers (seeded and chopped fine)
2 lb (approx.) Chicken Breasts cut into large pieces
3/4 cup Chicken broth
1 1/4 cup Coconut Milk (unsweetened)
1 teas. Salt
Fry onions and peppers in oil over medium high heat for about 5 minutes then add in the garlic and other spices (including salt) and fry for another 5-10 minutes or so (until onions start to soften and caramelize). Put the chicken in the frying pan and turn to coat with the juices/spice mixture in the pan then add in the chicken broth and coconut milk. Continue to cook on low to medium heat, gently simmering the chicken in the sauce for about 30-40 minutes or until chicken is tender and the sauce has thickened. Serve over rice or with bread. 

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