We love a good chicken curry and we tend to try various styles at different times. This particular version is pretty simple and you can make it very spicy or tone the heat down for a milder version. We chose to go ahead and leave in the heat, but we would forewarn you that it did pack a bit of a punch. It was very flavorful and would certainly work with shrimp or fish as well. We also chose to use a couple of types of peppers, but it can certainly be made using a single pepper. This recipe serves two, but it can easily be increased for a larger group. Our original version of chicken curry used cream to help cool it down, which could be done for this dish as well.
2 Skinless and Boneless Chicken Breasts – cut into 1 inch cubes
1 Medium White Onion – thinly sliced
2 Garlic Cloves – chopped
1 tsp Fresh Ginger – peeled and grated
1/4 tsp Ground Cinnamon
1/2 tsp Ground Turmeric
1/2 tsp Ground Cumin
1/4 tsp Garam Masala
1 Serano Pepper – chopped (deseeded for less heat)
1 Fresno Pepper – chopped (deseeded for less heat)
2 tsp Tomato Purée
2 tsp Lemon Juice
2 tbsp Vegetable Oil
Salt and Pepper to taste
Heat the oil in a large skillet over medium heat. Add the onion and sauté until lightly browned. While the onion is cooking, add the garlic, ginger, cinnamon, cumin, turmeric, garam masala, peppers, and 1/4 cup cold water to a blender and pulse until it forms a smooth paste. Remove the onions from the skillet and add the chicken, seasoning with salt and pepper. Cook the chicken until fully done and the sides are browned, about 6 to 8 minutes. Add the paste, tomato purée, and onions to the chicken. Rinse the blender with 3/4 cup of boiling water and stir it into the skillet to create a sauce. Simmer for about 7 minutes to completely coat the chicken and heat the sauce. Add the lemon juice and serve over a bed of rice or fried potatoes.
Despite what it may seem like based upon the posts that we put out, we’re both extremely busy with work and trying to find time to travel. We have high stress jobs that keep us busy from the moment that we walk into our offices, albeit home offices, to the time that we step away from our desks at the end of the day. So, we love a good slow-cooker recipe, something that we can throw together and forget it. We found this recipe in a Food Network Magazine and decided to give it a try. We cut down the portions of chicken and onion since it is just the two of us, but left the sauce the same so that it would have plenty of flavor. The recipe here is for the full portion described in the magazine that is meant to serve 4 people. It really was delicious and we’ll definitely make it again, but when we do, we’ll probably leave some of the seeds in from the pepper to give it a little heat and might even add a little garlic to it. If you can’t find naan bread, you could certainly put this over rice to soak up all of the sauce.
3 pieces of Naan Bread
1 Red Onion – halved and thinly sliced
1 lb Small Red Potatoes – halved or quartered if large
1 Fresno Chile or Red Jalapeno Pepper, halved lengthwise, seeded and sliced
1 small bunch of Cilantro – stems and leaves separated and leaves chopped
1 1/2 lb Boneless, Skinless, Chicken Thighs
1 tbsp Garam Masala
2 tbsp Unsalted Butter – cut into pieces
1 Cinnamon Stick
1 15 oz can of Tomato Sauce
1/2 cup Heavy Cream
Salt and Pepper to taste
Crumble or rip a half piece of the naan into coarse crumbs and place on the bottom of a 6-quart slow-cooker. Add the red onion, potatoes, pepper, and cilantro stems. Arrange the chicken thighs over the vegetables in a single layer and sprinkle with the garam masala, plus about 3/4 teaspoon of salt and a little fresh ground pepper. Place the chunks of butter on top of the chicken and add the cinnamon stick. Cover everything with the tomato sauce and cook on low for about 7 hours. Once done, uncover and gently stir in the heavy cream, breaking the chicken into large chunks. Let stand for 10 minutes and then stir in the cilantro leaves and season with a little more salt, if desired. Serve with the remaining naan bread.