Indian Chicken Curry ...p57

I've never tried to blend my own curry spices, didn't do so this time, but the recipe itself seemed close enough by combining yellow curry with a load of other spices.  Next time I might "kick it up a notch" by blending Emeril Lagasse's curry recipe.


I happen to love curry; my husband disdains it at home, but he will enjoy it cooked in an authentic Indian restaurant.  I hope that doesn't reflect on my [lack of] ability to make a good curry.  That being said, the whole family enjoyed this recipe.  I do think I may have let it simmer a bit too long rendering it thicker than I am used to with curry. 

My 5-yr. old grandson ate with us - reluctantly at first - didn't want his curry on his rice and didn't want the curry at all.  Until his highly-esteemed Uncle Jon sprinkled his with shredded unsweetened coconut and raisins.  He soon followed suit and tried a few bites before opting instead for Aunt Jenny's Spruce Tip Jelly on top of toast....  Those who wanted their curry hotter, sprinkled chopped jalapeños on top.

Hardy Appetit!



INDIAN CHICKEN CURRY 

3 T. olive oil
1 onion, chopped
2 cloves garlic, minced
3 T. yellow curry powder
1 tsp. ground cinnamon
1 tsp. paprika
1/2 tsp. ground ginger
1/2 tsp. sugar
salt & pepper to taste
2 skinless, boneless chicken breast halves, cut into bite-size pieces
1 T. tomato paste
1 c. plain yogurt
1 c. coconut milk
1/2 lemon, juiced
1/2 tsp. cayenne pepper

Optional Toppings:
shredded coconut
raisins

Heat olive oil in skillet, sauté chicken pieces until medium doneness, remove and set aside.  Sauté onion until lightly browned, stir in garlic, curry powder, cinnamon, paprika, ginger, sugar and salt.  Continue stirring for 2 min.  Add tomato paste, yogurt and coconut milk.  Stir in chicken.  Bring to a boil, reduce heat and simmer for 20-25 min.  Stir in lemon juice and cayenne pepper; simmer for an additional 5 min.  Serve over basmati rice.  If desired, top with raisins and shredded coconut.