We love a good chicken curry and we tend to try various styles at different times. This particular version is pretty simple and you can make it very spicy or tone the heat down for a milder version. We chose to go ahead and leave in the heat, but we would forewarn you that it did pack a bit of a punch. It was very flavorful and would certainly work with shrimp or fish as well. We also chose to use a couple of types of peppers, but it can certainly be made using a single pepper. This recipe serves two, but it can easily be increased for a larger group. Our original version of chicken curry used cream to help cool it down, which could be done for this dish as well.
INGREDIENTS
- 2 Skinless and Boneless Chicken Breasts – cut into 1 inch cubes
- 1 Medium White Onion – thinly sliced
- 2 Garlic Cloves – chopped
- 1 tsp Fresh Ginger – peeled and grated
- 1/4 tsp Ground Cinnamon
- 1/2 tsp Ground Turmeric
- 1/2 tsp Ground Cumin
- 1/4 tsp Garam Masala
- 1 Serano Pepper – chopped (deseeded for less heat)
- 1 Fresno Pepper – chopped (deseeded for less heat)
- 2 tsp Tomato Purée
- 2 tsp Lemon Juice
- 2 tbsp Vegetable Oil
- Salt and Pepper to taste
INSTRUCTIONS
Heat the oil in a large skillet over medium heat. Add the onion and sauté until lightly browned. While the onion is cooking, add the garlic, ginger, cinnamon, cumin, turmeric, garam masala, peppers, and 1/4 cup cold water to a blender and pulse until it forms a smooth paste. Remove the onions from the skillet and add the chicken, seasoning with salt and pepper. Cook the chicken until fully done and the sides are browned, about 6 to 8 minutes. Add the paste, tomato purée, and onions to the chicken. Rinse the blender with 3/4 cup of boiling water and stir it into the skillet to create a sauce. Simmer for about 7 minutes to completely coat the chicken and heat the sauce. Add the lemon juice and serve over a bed of rice or fried potatoes.
