CategoryPoultry

Region: Indian
Rating: 9/10

Serve the curry with steamed white rice and Indian beer, and make a stop at an Indian restaurant to get some samosas to pass as appetizers, and the flatbread called naan to sop up the curry sauce.

Yields1 Serving

3 tbsp vegetable oil

3 cups chopped onions

¼ cup minced peeled fresh ginger

3 garlic cloves, minced

3 tbsp curry powder

1 tsp ground cumin

¼ tsp ground cinnamon

2 tbsp all-purpose flour

1 cup plain yogurt

3 tbsp tomato paste

3 cups canned low-salt chicken broth

1 cup unsweetened applesauce

4 lbs skinless boneless chicken breasts, cut crosswise into 1/2-inch-thick slices

1 (10oz) frozen peas

½ cup sour cream

½ cup canned unsweetened coconut milk

fresh cilantro sprigs

steamed white rice

Major Grey mango chutney

sliced peeled bananas

chopped pitted peeled mangoes

shredded unsweetened coconut

chopped toasted peanuts

Heat oil in heavy large pot over medium heat. Add onions and saute until golden, about 15 minutes. Add ginger and garlic; saute 1 minute. Add curry, cumin and cinnamon; saute until fragrant, about 1 minute. Add flour, then yogurt and tomato paste, whisking until sauce is smooth, about 1 minute. Add broth and applesauce. Bring to boil. Reduce heat; simmer until sauce thickens slightly, stirring occasionally, about 30 minutes. (Can be made 1 day ahead. Cool slightly. Cover and chill. Bring to simmer before continuing.)

Add chicken and peas to sauce. Simmer until chicken is almost cooked through, about 3 minutes. Add sour cream and coconut milk. Reduce heat to medium-low. Stir until chicken is cooked through and sauce thickens enough to coat spoon, about 3 minutes (do not boil). Season with salt and pepper. Transfer to bowl. Garnish with cilantro sprigs.

Place rice, chutney, bananas, mangoes, coconut and peanuts in separate bowls. Serve alongside curry. Makes 8 to 10 servings.

Ingredients