Sooo Worth It - Simple Chicken Curry

Hello friends! It's been too long! Things have been crazy lately, but trust me, our kitchen has NOT been lonely. I've got pictures upon pictures and many a recipe to share, so here goes...

So in an attempt to venture outside of my kitchen comfort zone, I hesitantly asked my friend Sheena if she had any simple Indian food recipes she could share.  Now I say hesitantly because the thought of cooking something I'd really only eaten maybe 2 times in my life, was a little intimidating!  But Sheena assured me that I could do it.  So I gave it a shot, and not only was it a huge success, but I got to use my rice cooker for the first time ever!

Sheena's Chicken Curry

2 Boneless Chicken Breasts C: I also added a half a pound of shrimp.

2 tsp Cumin Seeds C: I used about 1 tsp, but might cut it out next time. Cumin can be very strong, so it's just a personal preference.

2 tsp Coriander Seeds C: Fun fact - Did you know that coriander is the seed to the cilantro plant?

2 tsp Black Peppercorns (or however much you'd like)

1 Whole dry red chili (this can be substituted with chili powder) CN: I used 2 and would consider using a 3rd. I like it spicy!

1 peeled, 2 inch piece of fresh ginger

5 Garlic cloves

3-4 tbsp. of Olive Oil

1/2 c water

1 Onion, chopped

4 Large Tomatoes C: When you're cutting the tomatoes, it seems like A LOT, but add all 4! I only added 3, but they reduce quite a bit, so I wish I would've added the 4th.

1. Heat pan and dry roast the coriander, cumin and peppercorns. After a few minutes, grind to a coarse powder. C: I didn't have peppercorns or cumin seeds so I roasted the powder which seemed to work.

  

2. Grind/grate red chilies, ginger and garlic to a fine paste. C: I didn't have a food processor or a coffee grinder for the seeds, so I tried putting it all in a blender (be sure to cut ginger into small pieces). It didn't work out so well at first, everything was flying to the side and nothing was being ground.  I added a little olive oil and water to bring everything together, and that seemed to do the trick.

3. Heat oil in a shallow pot, add onion and saute until lightly browned.  Add the dry powders and the paste and continue to saute for 3-4 minutes. 

 

4. Add chopped tomatoes and salt and continue to saute until the tomatoes become soft.

5. Add chicken/shrimp, water and stir. 

6. Cover and cook on medium heat until the meat is cooked throughout. Add cilantro leaves and serve with rice or naan. 

 

Absolutely delicious!!

Cheers!

Claud