It's All Delicious

 I think I might have to re-name by blog “It’s All Chicken and Curry.”  I can’t help it!  It’s the damn books I brought back from London (and the curry powders).  And what makes me laugh?  When I first moved to London (all those years ago) I didn’t even like curry.  But thanks to my London BFF, Debbie, I saw the light and it’s a weekly staple on my menu.

 Last night was girls night in and Marie and Cindy popped by.  We popped a couple chardonnay’s, I whipped up this curry and well...Here you are.  Marie said she never tried making curry before citing being "scared" (Oh, I understand that one!) but after trying this, she’s off to stock her cupboard with garam masala, turmeric, and curry powder. 

Serves 6

Ingredients

2 lbs chicken breasts, boneless and skinless

1-2 tablespoons garam masala

1 medium onion, chopped

1 inch piece ginger, peeled and minced

2 cloves garlic, peeled, smashed and minced

3 tablespoons tomato paste

1-teaspoon ground turmeric

2 tablespoons curry powder

2/3 cup sliced almonds

1 cup golden raisins

1-½ cups chicken stock

1-cup plain yogurt

¼ cup chopped cilantro leaves

Canola oil

Cut chicken breasts in 1 ½-2-inch pieces.  Toss chicken with garam masala in a medium bowl.  Set aside.  Heat a few tablespoons of oil in a large skillet or wok over medium heat.  Add onion and ginger, cook until onion begins to soften, add garlic and continue cooking, do not let the garlic burn.  Lower heat then add tomato paste, turmeric, and curry powder.  Stir to combine and cook for a few minutes.  Add almonds, raisins, ½ the cilantro and chicken stock, stir until sauce smoothes out.  Simmer for 5 minutes, stirring occasionally.  Add chicken return to simmer and cook for 20minutes or until chicken is cooked through and tender.  Add yogurt and remaining cilantro, stir heat for another two minutes then serve with plain steamed rice.

It’s All Delicious notes:  Garam masala can be found in the spice section of your supermarket.  You can make the curry sauce a few hours ahead and re-heat before adding the chicken.  Inspiration taken from 200 curries by Sunil Vijayakar.