Everyday "Go To" Chicken Curry Recipe
I have decided to go with chicken today – but use your family’s favorite vegetables/meats & you too can have a tasty & satisfying dinner on the table in a snap.
EVERYDAY “GO TO” CHICKEN CURRY
1 lb boneless/skinless chicken, cut into bite size pieces
1 medium onion, finely chopped
2-3 garlic cloves, finely minced
1½” piece of ginger, finely minced
2-3 small green Thai chilies, slit in half lengthwise – to taste
1 cup cherry tomatoes (or grape tomatoes), either halved or quartered depending on their size
1 cup haricot verts (tender young green beans), trimmed & cut in half
6-8 baby potatoes, either halved or quartered depending on their size
½ tsp turmeric (haldi)
½ tsp smoked Spanish paprika
½ tsp ground cumin powder
1 tsp kala/goda masala (or you can use garam masala)
1 tsp ground coriander powder
½ tbsp dried fenugreek leaves (Kasoori methi), optional
1 tbsp good quality tomato paste
1 cup pureed tomatoes
salt & pepper, to taste
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves, for garnish
In a large pot of boiling salted water, add the cut potatoes and cook until just fork tender. Using a large slotted spoon, remove the potatoes & rinse gently under very cold water for a just a minute. Drain well & set aside until needed. Now to the same pot of boiling salted water, add the green beans & cook for just a few minutes. Drain into an ice bath (a small colander in a sitting in a large bowl of ice water works well), this not only stops the cooking but sets their lovely green color as well. Drain well & set aside until needed.
In a large deep skillet or wok on medium high heat, add the oil. When hot, add the onions and sauté until lightly browned. Then add the garlic along with the ginger & green chilies. Stir fry for a few more minutes before adding the spices (turmeric, paprika, ground cumin powder, kala masala, ground coriander powder, Kasoori methi, salt & pepper). Stir and let the spices cook for a minute or two, then add in the tomato paste. Stir well & then after another minute or so, add in the chicken pieces. Mix well to combine all of the ingredients, making sure the chicken pieces are evenly coated with the onion/spice mixture. Let cook for another few minutes and add the pureed tomatoes along with about 2 cups or so of water (you can add as little or as much water as you like). Bring to a gentle boil, cover & reduce the heat to low. Let the curry simmer for 8-10 minutes or until the chicken is completely cooked through, yet still moist & tender. Now add the vegetables (potatoes, green beans & cherry tomatoes), mix well and simmer for another 4-5 minutes uncovered. Garnish with cilantro leaves and serve hot with fresh chapatis & fragrant Basmati rice.
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