While I suffered from the killer cold from outer space this weekend, the only thing I craved was spicy foods. I hoped that it would: A. Allow me to taste strong spices since I couldn't taste anything else and B. clear my nasal passages.
Well, this dish definitely did the trick. I love Indian food because it is so complex, yet is relatively healthy. I added what felt like 1000 seeds from the chili peppers and kept pouring pepper sauce into the dish. It definitely cleared up my stuffy nose for the time being, yet still seemed pretty subtle in spice for me. However, when my boyfriend took a bite, his face flushed red and he reached for the water. So you may want to take note when making this dish that you might want to tone down the spices a bit.
This is a fantastic dish that incorporates a lot of wonderful spices and flavors and pairs perfectly with basmati rice and homemade roti.
Curry Chicken Recipe Serves 4
1 cinnamon stick
4 bay leaves
1/2 teaspoon ground cloves
1 1/2 teaspoons grated ginger
2 garlic cloves, crushed
2 tablespoons ground coriander
1 1/2 tablespoons ground cumin
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon mustard seeds
3 tablespoons Vegetable Or canola 0r sunflower oil
4 chicken breasts, cubed
2 Tomatoes & 1 Can Crushed tomatoes
2 medium yellow onions, coarsely chopped
1 or 2 Cut chilis
1 tablepsoon pepper sauce (optional)
1 1/2 teaspoons salt
Heat oil in a large saucepan over low heat. Add cinnamon stick, cloves, and bay leaves and cook for 5 minutes or until fragrant. Add onions saute until golden brown. Add crushed pepper, garlic, ginger to the onions and cook for 5 minutes.
Add the chicken to the onions. Cover and cook for 10 minutes, stirring occasionally.
Add the remaining spices and mix well. Stir for a couple of minutes letting it setle into the beef. Then Reduce heat to medium, cover dish and let it cook for another 5 to 10 minutes stirring inbetween so that beef does not stick to bottom of dish .
Add the crushed tomatoes can and also the cut tomatoes and stir well . Let it cook for another 15 minutes or so stirring and checking the dish inbetween or until beef is tender.
I haven't experimented too much with making Indian dishes but this looks like one I could enjoy if I toned down the spices a bit (I'm SUCH a wimp when it comes to spicy foods)! Thanks for sharing :)
Posted by: Tracey | April 10, 2009 at 01:04 AM
yum, yum, yum, yum, YUM! yes, indian food is phenomenal. your chicken looks delicious! i made a chicken curry too, to go with the rajma on my blog--i'll be posting that soon.
and that roti recipe you linked too! i'm trying that one for sure. it looks wonderful in your pic.
Posted by: HappyTummy | April 10, 2009 at 06:33 AM
Wow, that sounds fabulous! I absolutely adore Indian - all the spices and complexity are just wonderful. Thanks for linking to the roti recipe; I've always wanted to try making them!
Posted by: Caitlin | April 10, 2009 at 07:56 AM
WOW this looks like an awesome meal! I've never made my own roti but may have to try. :)
Posted by: Carmen | April 10, 2009 at 12:11 PM
I love Indian food! I love homemade roti too. YUM. It all looks great. I hope you are completely recovered.
Posted by: Wendy | April 10, 2009 at 01:02 PM
I'm not a fan of spice but my BF is. This looks like something he would love
Posted by: Eliana | April 10, 2009 at 07:52 PM
What about "Curry Chicken Recipe Serves Me"?
Posted by: Sugar B | April 11, 2009 at 02:02 AM
Oh my , that sounds wonderful!! I love all of those spices.
Hope you're feeling better!
Posted by: Jacque | April 12, 2009 at 10:21 PM
I think you mean chicken not beef lol. This sounds like a fabulous recipe and I'll be trying that homemade roti with curry tofu and potatoes:-)
Posted by: Reesa M | April 12, 2009 at 11:50 PM
I love Indian food, but I have never attempted to make my own but now I might! Hope you feel better!
Posted by: April | April 13, 2009 at 12:10 PM
oh I am envious right now... this looks amazing. I adore Indian food.
great post
zesty
Posted by: zestycook | April 13, 2009 at 12:46 PM
homemade roti? did you say homemade roti? man, I want some...=(
Posted by: Jessica@FoodMayhem | April 14, 2009 at 07:53 PM
Great recipe! I love curry but usually wait until I dine out to order it; if I make it at home, I have to rely on those packaged seasoning mixes. I love this because I recognize almost all the ingredients as something I already have!
Posted by: Tangled Noodle | April 14, 2009 at 11:42 PM
I am going to try this version. Sounds good! by the way you have chicken as an ingredient but in the directions you are referring to beef. Thought I would let you know so people do not get confused!
Posted by: Tonnie | December 29, 2009 at 10:54 PM
Traditional cuisines of Orissa, Bengal, and Assam are delicately spiced. General ingredients used in Oriya, Bengali, and Assamese curries are mustard seeds, cumin seeds, nigella, green chillies, cumin paste and the spice mix panch phoron or panch phutana. Mustard paste, curd, nuts, poppy seed paste and cashew paste are preferably cooked in mustard oil.
Posted by: cialis online | April 16, 2010 at 12:28 PM
and that roti recipe you linked too! i'm trying that one for sure. it looks wonderful in your pic.
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