Ama’s Indian Chicken Curry
*******
Ama
Shirley and Grandpa Lanny served this at a group discussion about India. Lanny told stories about his
time spent in India as a Fulbright Scholar in 1968. He spent a day-and-a-half
with Mother Theresa, and an afternoon with the wife of Mahatma Ghandhi.
Best served with fresh Naan
bread and Jasmine or Basmati rice.
Optional: add 8 TBL curry, or add potatoes and peas, or use all coconut
milk (no yogurt).
3 TBL olive
oil
1 small
onion, chopped
2 cloves
garlic, minced
3 TBL curry
powder
1 tsp
ground cinnamon
1 tsp
paprika
1 bay leaf
½ tsp
grated fresh ginger root
½ tsp white
sugar
salt to
taste
2 skinless,
boneless chicken breast halves - cut into bite-size pieces
1 TBL
tomato paste
1 C plain
yogurt
¾ C coconut
milk
½ lemon,
juiced
½ tsp
cayenne pepper
- Heat
olive oil in a skillet over medium heat. Sauté onion until lightly
browned.
- Stir in garlic, curry powder, cinnamon,
paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2
minutes.
- Add chicken pieces, tomato paste, yogurt,
and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25
minutes.
- Remove bay leaf, and stir in lemon juice and
cayenne pepper. Simmer 5 more minutes.
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