Sep 30th, 2004
Chicken Curry was the first recipe I made with my new curry powder. It's a very easy recipe and fairly flexible in terms of cooking time. I set the stove to low and wandered off to a neighbors house to retrieve Jay from a play date while it was cooking and when I returned 45 minutes later all was well and tasty. It's very good the next day too.
I followed the recipe pretty closely except that I cut down the amount of butter by half, took the skins off my chicken thighs, and didn't bother adding the raisins, cashews, and green onions at the end. None of those choices seemed to affect the recipe adversely, and they definitely cut down the calories. Plus, yuck, I hate chicken skin that's been stewed. Nasty.
Chicken Curry4 tbsp butter or ghee [I used 2]
2 medium onions, thinly sliced
1 tsp peeled, minced fresh ginger
1 tsp minced garlic
3 pounds chicken, cut into small serving pieces [or a package of chicken thighs -
whatever parts you use leave the bones in, it gelatinizes the sauce]
1 tbsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp salt
1/2 tsp freshly ground pepper
2/3 cup plain yogurt
2 tbsp freshly squeezed lemon juice
1/2 cup dark raisins
1/2 cup dry-roasted salted cashews
3 green onions, thinly sliced crosswise
In a large frying pan with a tight-fitting lid, heat the butter over medium-high heat until melted and bubbly. Add the onions and cook, uncovered, until softened, about 4 minutes. Add the ginger and garlic and continue cooking for 4 minutes, stirring occasionally, until softened. Add the chicken pieces and cook until evenly browned, turning once or twice, about 8 minutes.
In a medium bowl, combine the curry powder, cumin, coriander, salt, pepper, yogurt and lemon juice and stir well. Scrape the mixture into the frying pan and turn the
chicken and onion to combine well.
Reduce the heat to low, cover the pan and simmer, turning the chicken once or twice, until it is tender and cooked through, 50 to 60 minutes.
Stir in the raisins and cashews, transfer to a serving dish, and sprinkle with green onions. Serve with basmati or jasmine rice, a bowl of chutney, and a green salad.
-Nancie McDermott , The Curry Book