Saturday, September 29, 2012

Indian Curry...YUM!

I LOVE curry!  I especially LOVE creamy curry with potatoes and onion and carrots and chicken...hmmmm...I'm having a moment remembering one of my favorite Thai restaurants in Layton, Utah called Pad Thai.  They had some of the BEST creamy Masaman Curry I have ever had.  When I found this recipe I was hoping it would be a similar creamy curry, because that was what I was craving.  While it was SUPER flavorful, it missed the creamy boat a little.  It also stunk up my kitchen to high heaven!!!  I cooked this recipe a week ago and my house STILL smells like curry!

  • Indian Curry
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons curry powder
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1/2 teaspoon grated fresh ginger root
  • 1/2 teaspoon white sugar
  • salt to taste
  • 2 skinless, boneless chicken breast halves - cut into bite-sized pieces
  • 1 tablespoon tomato paste
  • 1 cup plain yogurt
  • 3/4 cup coconut milk
  • 1/2 lemon, juiced
  • 1/2 teaspoon cayenne pepper

Heat olive oil in a skillet over medium heat.  Saute onion until lightly browned.  Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.  Continue stirring for 2 minutes.  

Add chicken pieces, tomato paste, yogurt and coconut milk. (I also added carrots to offer some hidden veggies to my family).  Bring to boil, reduce heat and simmer for 20 to 25 minutes.  Remove bay leaf and stir in lemon juice and cayenne pepper.  Simmer 5 more minutes.  Serve over rice.

The left overs of this dish were even better than the original meal.  I would highly consider making this meal and eating it the next day to get some serious flavor!  

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