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Recipe Detail Page
Chicken Curry
Spring 2008
Curry has lots of meanings. It is a saucy Indian dish, a collection of spices, a powder or a paste. Most Indian dishes are named after their main ingredient so curry becomes an all-purpose descriptor. Spices such as coriander, ginger, cumin, turmeric, chilies and garlic can be part of the mix, which is why the British began to package them as “curry powder.” Curry powder does not exist in India. This curry is like a stir-fry, quick and easy and very flavourful. You could substitute a curry paste for the mixture of spices but this has more depth of flavour. I prefer commercial curry pastes to commercial curry powder, which often tastes stale. Increase the heat to your own taste.
Serves 6
2 lb (1 kg) boneless, skinless, chicken breasts
Salt and freshly ground pepper
2 tbsp (25 mL) ground coriander
1 tbsp (15 mL) ground cumin
½ tsp (2 mL) ground turmeric
¼ tsp (1 mL) ground cloves
¼ tsp (1 mL) cayenne
2 tbsp (25 mL) vegetable oil
1 tbsp (15 mL) butter
2 cups (500 mL) sliced onion
1 tsp (5 mL) chopped garlic
1 tbsp (15 mL) chopped ginger
1 cup (250 mL) canned tomatoes, chopped
1 cup (250 mL) chicken stock or water
½ cup (125 mL) yogurt
Tempered Onions
1 tbsp (15 mL) vegetable oil
1 cup (250 mL) red onion, sliced
¼ tsp (1 mL) brown or black mustard seeds
2 tbsp (25 mL) chopped mint
1. Cut chicken breasts into 2-inch (5-cm) pieces and season with salt and pepper.
2. Mix together coriander, cumin, turmeric, cloves and cayenne in a bowl. Reserve.
3. Heat oil and butter in a large sauté pan or skillet over medium-high heat. Add chicken and sear until lightly browned on all sides, about 4 minutes. Remove chicken from skillet. Add onion, season with salt and sauté for 5 minutes or until lightly browned. Turn heat to low, add garlic, ginger and reserved spice mixture and continue to cook for 5 minutes, stirring occasionally, or until onions are very soft.
4. Stir in tomatoes and stock and bring to boil. Simmer for 5 minutes or until flavours come together. Return chicken and cook, covered, over low heat for 5 minutes. Remove lid and cook 5 minutes longer or until chicken is just cooked through. Remove from heat and stir in yogurt.
5. To temper onions, heat oil in a small skillet over high heat. Add onions and sauté, stirring, for 6 minutes or until dark brown and slightly crisp. Add mustard seeds and fry until you hear them pop.
6. Place chicken on a serving dish, top with tempered onions and sprinkle with mint.
Serves 6
