This week has been Indian food week. My wife and I love Indian food. I began the week with a Vegetable Curry and then posted a Butter Chicken. When I first started cooking, I tried to make Indian food but was not very successful. With a lack of knowledge about cooking and a spice cabinet short on Indian spices, I was ill prepared to cook this wonderful food. As my cooking skills grew and I expanded the ingredients I worked with, Indian cooking was within reach. This Chicken Curry is EASY. Well at least, I now think so.
There are some very simple tricks I have learned cooking that add so much flavor to your recipes. I do not consider myself that knowledgeable on cooking. I have never gone to culinary school and my learning is by watching the Food Network and trial and error. I have learned to take some very basic techniques and apply them to different dishes. For this Chicken Curry, the spice rub was applied to the chicken at the beginning of cooking. Then, the chicken is removed from the skillet and the curry sauce is built. Creating a second flavor and then merging the two really enhances the depth of the flavor in this dish.
Making Indian chicken curry is one of the main recipes where I got exposed to coconut milk. I love the creaminess and texture that coconut milk adds to dishes. My regular readers know that I use it all the time and it is my key ingredient in my Macaroni N Cheese. Until recently, I thought coconut milk was a great substitute for heavy cream. I learned from a friend who is currently doing a weight watcher diet that it is high in fat content. So I will be researching this some and seeing if there might be other substitutes that are lighter.
The spice and vegetable ingredients.
The chicken cubed and then spices added.
Building the curry sauce.
Onions & peppers in skillet, and then, the vegetables added to the curry sauce.
The Chicken Curry plated.
- 2 chicken breasts, cubed
- 1 tablespoon olive oil
- 1 tablespoon garam masala
- 1 tablespoon cumin
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 cup fat-free plain Greek yogurt
- 1 red pepper rough chopped
- 2 stalks baby bok choy, chopped
- 1 head cauliflower, cut into florets
- 8 - 10 baby carrots, chopped
- 6 - 8 button mushrooms, quartered
- 1/4 head of red cabbage, diced
- 1/4 cup yellow curry paste
- 1 14.5 ounce can of diced tomatoes
- 3/4 cup coconut milk
- 2 cups red lentils
- 2 tablespoons ghee, divided
- Cook the lentils according to the bag instructions.
- Put the cauliflower on a baking tray. Drizzle with olive oil.
- Bake in a 325 degree oven for 10 minutes.
- Turn the oven to a low broil and broil for 5 minutes.
- Remove from oven and set aside.
- Take the spices and combine with the oil and mix well.
- Add the yogurt, mix well.
- Rub into the chicken and refrigerate for at least a couple of hours and overnight if you have time.
- Put 1 tablespoon of the ghee in a skillet on medium heat.
- Add the chicken and brown on all sides - 5 - 6 minutes
- Remove from the skillet and set aside.
- Add the last tablespoon of ghee to the same skillet.
- Add in the yellow curry paste and cook for 2 minutes.
- Next, add in the diced tomatoes and there juice.
- Cook for 1 minute.
- Add in the coconut milk and cook for 3 - 4 minutes.
- Add all of the vegetables to the sauce. Cover the pan and let simmer for 10 minutes.
- Add back in the chicken and simmer for 5 minutes.
- Serve over the red lentils.