Sunday, January 16, 2011

Working Mom's Recipe of the Week

Chicken Curry
Serves 4
Time = 1 hr

1 c uncooked rice
4 small chicken breasts halves
Olive oil
1 1/4 t salt, divided
2 t garlic paste, divided
2 t ginger paste, divided
1 onion, diced
1 T butter
1/2 t whole cumin seeds
2 T cashew paste
1 c tomato puree
chili powder to taste
1 t paprika
2/3 c boiling water
1 t masala
1/2 c coconut milk

- Cook rice according to package directions; keep warm.
- Heat olive oil in skillet. Use kitchen shears to cut chicken into bit-sized pieces, sprinkle with 1/4 t salt, and cook, with 1 t each garlic paste and ginger paste, over medium-high heat until done. Transfer, with juices, to a large pot over medium-low heat.
- Add more olive oil to skillet and saute onions until golden. Add to pot with chicken.
- Add butter to skillet and cook cumin seeds until aromatic. Add to pot.
- To pot add all ingredients through masala. Taste and adjust spices.*
- Add coconut milk and bring to a soft boil. Cook to desired consistency. Serve rice.

*I am wimpy when it comes to spicy foods and can only handle a pinch chili powder. My husband likes his much more spicy. So, I split the curry before adding the chili powder and his gets 1/2 to 1 t.

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