Chicken Curry

Typically chicken curry is a quicky meal for us that we make using a sauce from a jar. We've found some good ones that we like at World Market & usually keep a few in the pantry. As good as these jarred sauces are I still feel like I should be able to make it myself. I've tried a couple recipes over the past year with some disappointing results (usually they are just too bland).

This time I seem to be on the right path. I started with a a few different ideas from recipes around the web & then used what I had in the house. The flavor of this curry turned out really good, the mixture of seasonings seems to be the one we've been looking for & it smells absolutely fabulous. I like the smoothness the coconut milk adds to it. This curry is quite mild so Matt added a little Sriracha to his, next time I think I'll add a little to the whole batch to give it that extra bite. I added some golden raisins & almonds to mine & really liked the sweetness of the raisins & the crunch of the almonds with it.

Now before anyone says anything, I'm sure this is not a true curry by any means, its probably more like a curry you'd get in England, but it is the type of curry we like.

Chicken Curry

1 t vegetable oil
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 c onions, chopped
2 cloves garlic, minced
1 T fresh ginger, minced
1 c tomato, chopped (you can use fresh of canned, I used some fresh that I had frozen)
1 T tomato paste
1/2 t mustard seeds
1/2 t cumin powder
1/2 t tumeric
1 t curry powder (we use a red curry powder)
1/4 t cinnamon
1/2 c chicken broth or stock
1/2 c coconut milk
chili garlic paste, such as Sriracha (optional, use as little or as much as you like depending on how much heat you want)
1/2 t gharum masala
slivered almonds (optional)
golden raisins (optional)

In a soup pot heat the oil over medium-high heat. Add the chicken & cook until just browned. Remove the chicken & set it aside. Add the onion & sauté until soft & translucent. Turn the heat down to medium-low & add the mustard seeds. Cook the seed until the soften a little. Add the cumin, tumeric, curry & cinnamon. Stir constantly until it becomes fragrant, this should only take about a minute. Add the tomatoes & tomato paste. Stir until the tomatoes break down to sauce like consistency. Add the chicken, chicken broth, coconut milk & Sriracha & bring to a simmer. Cover & simmer for about 30 minutes. Stir in the gharum masala. Serve over rice. Top with almonds & raisins.

Serves 2