Thursday, March 4, 2010

Easy Indian Style Chicken

I've been wanting to try my hand at Indian food for awhile. While this is in no way an authentic Indian dish, its flavors are similar to those in Indian meals. It's excellent served with Basmati Rice (we found a brown Basmati rice variety) and naan. I hope to make homemade naan next time I make this dish - there wasn't anything exceptional about the store bought stuff, and I've seen some recipes that make it seem pretty easy.

The spice measurements are approximate - I ended up changing the original recipe quite a bit, and kept on adding spices until it tasted right. Don't be afraid to dip a spoon into the sauce while you're making it!

Easy Indian Style Chicken (Adapted from AllRecipes)
Feeds 4 with rice & naan

2 tablespoons vegetable oil
1 onion, finely chopped (I used my food processor)
2/3 (6 ounce) can of tomato paste
1/3 cup water
3 large skinless, boneless chicken breast halves - cubed
1 (14 ounce) can coconut milk
1/2 teaspoon brown sugar
1-1 1/2 teaspoons red curry paste
1 heavy dash chili powder
1 teaspoon ground cumin
2 teaspoons ground turmeric
salt and pepper to taste

Heat the vegetable oil in a large skillet over medium heat. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.

Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, curry paste, chili powder, turmeric, cumin, salt, and pepper.

Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and cooked through, about 15 minutes.

(We let ours simmer for closer to 30 minutes, until the rice was finished).


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