Sunday, February 14, 2010

Chicken Tomato Curry

I love curry! Indian curry, Thai curry, Japanese curry.... I really, really love it! The only person who loves it more than myself may be my husband, who tends to add curry powder to things while I'm cooking (although he is mostly broken from that habit). In any case, at our house we eat curry on a regular basis.

Unfortunately, BiH only has one Indian restaurant in the entire country! The food is wonderful, but the portions are not enough for a meal and leftovers the next day--which is what my curry-loving family requires. And as much as I like to have someone else make my curry for me, eating out is expensive and making your own food is not. Consequently, we usually make it ourselves.

Our curries ordinarily have chicken and onions, but the rest is prone to change. We really enjoyed this one--and luckily we have leftovers!


Chicken Tomato Curry
(adapted from Favorite Family Recipes)
Printable Recipe
Serves 6

2 tablespoons vegetable oil
3 tablespoons curry
1 teaspoon paprika

dash red pepper flakes, optional
3-4 chicken breasts, cut into chunks or strips
1 teaspoon salt
1/2 teaspoon pepper

1 red onion, coarsely chopped
2 cloves garlic, minced
4 small potatoes, peeled and cut into chunks

1 (14 ounce) can coconut milk (I used what I could find, which involved dissolving coconut paste in water)
1 (14 ounce) can diced tomatoes

1 (8 ounce) can tomato sauce
3 tablespoons sugar
basmati rice, cooked
cilantro (Sadly, no cilantro here)

1) Heat oil, curry powder, paprika, and red pepper flakes, if using, in a large skillet over medium-low heat for 2 minutes or until fragrant. Stir in onions and garlic and cook for 10 minutes or until onions are tender.
2) Season chicken with salt and pepper. Add chicken to skillet and toss lightly to coat with curry oil mixture. Cook on medium heat for 7 to 10 minutes or until chicken is cooked through.
3) Add potatoes, coconut milk, diced tomatoes, tomato sauce, and sugar into pan and stir to combine.
4) Cover and simmer for 30-40 minutes or until potatoes are soft and sauce has thickened. (Sauce will continue to thicken as it cools.) Stir in additional salt to taste.
5) Serve over basmati rice and garnish with chopped cilantro. Enjoy!

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