Curried Chicken
Curried Chicken

Curried Chicken

Category

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 pkg (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
1

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.)

2

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.

3

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

Ingredients

 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 pkg (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

Directions

1

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.)

2

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.

3

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

Curried Chicken