Last week I posted my yellow curry sauce recipe that I said is the base for many different dishes. This Chicken Curry is the first recipe using the curry sauce base. If you have noticed a theme, I am doing all Indian dishes this week on the blog. So I hope you like the offerings. Indian recipes are so flavorful. The spices and the sauces are so deep, so rich, so enjoyable. On my Friday Five – Indian addition I received a lot of feedback on how much people like Indian food. So many people shared, like me, how it is there favorite ethnic food.
I would say Indian food is an acquired taste. For those of us from America, the spices and sauces are not like anything we grew up with. The flavors are bold, strong and aromatic. My favorite part of Indian dishes is the sauce, When the meat or vegetables have been eaten, be sure to pour the sauce over rice to pick up every drop. Many people use Naan, Indian fry bread for the same purpose.
All the work in this dish is the sauce, and that really, was not that hard. The depth of flavor comes from the roasting of the shallots, garlic and ginger. Add the curry, coriander, cumin, lemongrass and possibly the best ingredient of all, turmeric. Turmeric adds good flavor but awesome color. Turmeric comes from the ginger family of plants. It is found in Southwest India.
- 4 boneless, skinless chicken breasts
- 2 tablespoons safflower oil
- 4 large shallots
- 4 large full heads of garlic
- 1 6-inch piece of fresh ginger
- 15 whole dried arbol chili peppers
- 1½ tablespoons salt
- 3 tablespoons turmeric
- 3 tablespoons mild curry powder
- 2 teaspoons roasted ground coriander
- 3 tablespoons lemongrass paste
- ¼ cup packed cilantro leaves and stems
- Preheat the oven to 350 degrees.
- Remove the outer coating of the shallots and ginger. Slice the ginger in thin slices.
- Drizzle with oil and wrap the shallots in foil.
- Arrange the ginger in a single layer, drizzle with oil, and wrap in foil.
- Peel the outer shell off the garlic. Cut the top quarter inch or so off the heads of garlic to expose the cloves.
- Drizzle with oil, and wrap each head of garlic in foil.
- Bake the shallots, ginger and garlic for 15 minutes.
- Remove the ginger, increase the temperature to 400, and continue roasting the shallots and garlic for another 30 minutes. They will get very soft and have great flavor.
- After the first 15 minutes of the above roasting, soak the chilies in boiling water for a good 15 minutes.
- Remove from the water.
- To make the paste: add all the ingredients to a food processor.
- Pulse or puree until the ingredients form a paste.
- Cut the chicken into 1" cubes.
- Heat a Dutch oven on medium heat. Add the oil.
- When the oil is hot, add the chicken and brown on all sides.
- Add approximately 1/2 of the yellow curry sauce.
- If the sauce is not creamy enough for you, just add some chicken stock 1/4 cup at a time.
- Let the chicken simmer for 15 - 20 minutes.
- Serve and enjoy!
The final sauce looks rich, creamy and thick.
Since all the work is in the sauce, and not that much, all that is needed is to brown the chicken.