We certainly enjoyed a variety of curry and other dishes during our time in Chennai, India. This has a mild flavor and the coconut certainly compliments the shrimp. Because shrimp cooks so quickly, this is perfect dish for a weeknight meal.
We love a good chicken curry and we tend to try various styles at different times. This particular version is pretty simple and you can make it very spicy or tone the heat down for a milder version. We chose to go ahead and leave in the heat, but we would forewarn you that it did pack a bit of a punch. It was very flavorful and would certainly work with shrimp or fish as well. We also chose to use a couple of types of peppers, but it can certainly be made using a single pepper. This recipe serves two, but it can easily be increased for a larger group. Our original version of chicken curry used cream to help cool it down, which could be done for this dish as well.
2 Skinless and Boneless Chicken Breasts – cut into 1 inch cubes
1 Medium White Onion – thinly sliced
2 Garlic Cloves – chopped
1 tsp Fresh Ginger – peeled and grated
1/4 tsp Ground Cinnamon
1/2 tsp Ground Turmeric
1/2 tsp Ground Cumin
1/4 tsp Garam Masala
1 Serano Pepper – chopped (deseeded for less heat)
1 Fresno Pepper – chopped (deseeded for less heat)
2 tsp Tomato Purée
2 tsp Lemon Juice
2 tbsp Vegetable Oil
Salt and Pepper to taste
Heat the oil in a large skillet over medium heat. Add the onion and sauté until lightly browned. While the onion is cooking, add the garlic, ginger, cinnamon, cumin, turmeric, garam masala, peppers, and 1/4 cup cold water to a blender and pulse until it forms a smooth paste. Remove the onions from the skillet and add the chicken, seasoning with salt and pepper. Cook the chicken until fully done and the sides are browned, about 6 to 8 minutes. Add the paste, tomato purée, and onions to the chicken. Rinse the blender with 3/4 cup of boiling water and stir it into the skillet to create a sauce. Simmer for about 7 minutes to completely coat the chicken and heat the sauce. Add the lemon juice and serve over a bed of rice or fried potatoes.
Indian food is something that can be found in countries throughout the world. It is interesting that we can find curry powder in stores, but true curry dishes are based upon a variety of spices, of which the proportions can be adjusted to change the flavor profile. This was our own personal creation and it is a little spicy, but quite delicious. We enjoyed eating a variety of dishes when we were in India and one of our favorite memories is of visiting a friend who lived in Chennai and eating fish curry at her home. Typically, this would be served with white rice or bread, but we decided to pair it with long grain rice instead.
2 Large Chicken Breasts – cut into 1 inch cubes
1/2 cup Flour
2 tbsp Medium-Hot Chili Powder
2 tbsp Cumin
1 tsp Paprika
2 tsp Cayenne Pepper
2 tsp Turmeric
1 cup Chicken Stock
1/4 cup Whipping Cream
1/4 cup Vegetable Oil
Salt and Pepper to taste
Wash the cubed chicken and keep moist. In a medium bowl, mix together the flour, 1 tablespoon chili powder, 1 tablespoon cumin, the paprika, 1 teaspoon cayenne pepper, and 1 tsp turmeric. Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken in the flour mixture and add to the oil, cooking until the chicken is a nice golden brown, approximate 4 minutes per side. Remove the chicken and set on a paper towel to drain any excess oil. Add the chicken broth and whipping cream to the same skillet that the chicken was cooked in. Add the remaining chili powder, cayenne pepper, cumin, and turmeric and bring the liquid to a low simmer. Add the chicken back to the skillet and heat together until the liquid becomes creamy. Cook rice according to the package directions and serve the chicken curry over the rice.