HappyTummy              

Another delicious dish to satisfy my near-constant craving for Indian food. This chicken curry, or curry chicken, has been a staple in our home ever since I found the recipe on Meeta’s wonderful blog, What’s for Lunch, Honey?

I made a few adjustments this time around—instead of using a whole chicken, I cut 1 pound of skinless, boneless chicken thighs into small cubes. I also added some bell pepper to the dish, as I wanted to add some veggies. And finally, I omitted the corriander leaves, because I didn’t have any and really didn’t want to go to the store.

B and I ate this for dinner with some basmati rice. It was even better the next day for lunch. I love making this chicken curry because you can freeze it—even after you thaw and reheat it, it’s still as delicious as it was the day it was made.

Recipe: Chicken Curry
Adapted from a recipe by Meeta of What’s for Lunch, Honey?

Ingredients:

• 4 Tbsp. vegetable oil
• 1 medium onion, finely chopped
• 3 cm piece ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1 to 2 green chillies, finely chopped
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1/4 tsp. turmeric powder
• Salt and freshly ground black pepper
• 100 ml water
• 4 to 6 medium sized tomatoes, coarsely chopped. You can, if you like, peel, pit and squeeze the juice out of these and then chop.
• 1 free-range chicken, cut into 8 pieces. You can also simply use 8 chicken drumsticks or drumsticks/thighs.
• 2 Tbsp. plain yogurt
• Juice of 1 lime
• Small bunch of coriander leaves, chopped

In a large pan heat the oil and fry the onions on a low to medium heat for 10 minutes. Stirring occasionally, gently brown the onions making sure they do not burn. Add the ginger, garlic and chilis to the pan and continue frying for another minute or so. Add the cumin, coriander and turmeric powders to the mixture and fry for another 2 minutes, stirring continuously so that the spices do not stick to the pan. Add salt and pepper.

Pour water and add the tomatoes. Turn up the heat and bring to a boil. Then lower the heat and simmer for 10 minutes. Place the chicken pieces into the pan and coat with the sauce. Covered, allow the chicken to cook for 30 to 40 minutes over a low heat.

Now stir in the yogurt. Make sure the liquid does not boil after you have added the yogurt to it, as it will get clumpy. Add half of the lime juice. Taste and if you like add some more.

Sprinkle chopped coriander leaves and serve with basmati rice or a pulao.