For me, a well prepared Indian meal is one of the greatest gastronomic experiences one can have. The rich, intense layering of spices creates an explosion of scent and flavor. I am fortunate that my partner, and love of my life, is an Indian man, a Sikh from the Punjab who has mastered the art of Indian cookery. While he graciously gives me reign of the kitchen for our day-to-day meals, every few days a fervent craving for the bold flavor combination of onions, ginger, garlic, turmeric, cumin, clove, cinnamon, coriander (to name a few) takes over. While it was no easy task to pin him down to exact measurements because he is so accustomed to eyeballing the ratios, here is a classic chicken curry recipe that I have perfected. This can be served with Basmati rice and/or Indian bread. You typically would not be served both starches. Aapki Seva Mein (In your service!)
Papa G's Authentic Chicken Curry
Prep
Cook
Total
Yield 10
Ingredients
Ingredients
- 6 whole chicken breasts - skin removed and cut into thirds (the butcher can do this for you) these can be bone in or boneless
- 1 large onion chopped
- 6 large cloves of garlic peeled and chopped
- Equal amount of ginger (to garlic) chopped
- One large tomato roughly chopped
- 1 1/2 tsp ground turmeric
- 2 tbsp ground cumin
- 2 1/2 tbsp ground coriander
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne
- 1/2 tsp paprika
- 1 cup of plain non-fat (not Greek) yogurt (optional)
- One 32 oz container of chicken broth (or more if needed)
- One cup of water (or more if needed)
Instructions
Cooking Instructions
- Brown Chicken pieces well in olive oil (or oil of choice) and set aside
- In the same pot saute the onion, ginger, and garlic until translucent
- Add the spices and tomato - saute on low until spices are slightly toasty
- Place browned chicken pieces back into pot and coat with mixture
- Add Yogurt if you are using and coat the chicken pieces
- Pour in chicken broth and water and bring to a boil
- Reduce heat, cover, and simmer until chicken is falling apart
Courses Lunch or Dinner
Cuisine Indian
