Recently we visited an Indian restaurant, gluten free heaven! The entire menu was gluten free except for the bread choices, what a beautiful sight! I had never had Indian food before, what a great discovery. I immediately purchased an Indian cook book and $40.00 of spices....here is my first attempt....I licked the plate clean!
Please don't let the long list of ingredients scare you off, this goes together quickly. Check out your local import store for any spices you don't have, I found they were very inexpensive there.
Chicken Curry
Ingredients:
2 T. olive oil
2 whole cloves
1 black cardamom pod
1/3 c. finely chopped onions
1/3 c. water
1 large clove garlic, crushed or 1 tsp. garlic puree
1 T. ground coriander
1/4 tsp. ground mustard
1/2 T. cumin
1/2 tsp. ground turmeric
1/4 tsp. ground chili powder
1/2 T. fresh ginger, crushed
1/2 tsp. salt
8 chicken tenders
1 can coconut milk
fresh cilantro
Method:
1. Heat oil in a large frying pan or dutch oven. Add the whole cloves and cardamom pod. Let heat for 2-3 minutes or until fragrant.
2. Add the onion and garlic and fry for 6-8 minutes or until the onion is translucent. While onion is cooking measure out spices into a small dish.
3. Add all the powdered spices, water, and ginger. Fry for 2-3 minutes then add the chicken. Fry for 5 minutes, until chicken begins to brown. Add coconut milk and simmer for 25-30 minutes until sauce begins to thicken and chicken is done. Garnish with fresh cilantro.
Please don't let the long list of ingredients scare you off, this goes together quickly. Check out your local import store for any spices you don't have, I found they were very inexpensive there.
Chicken Curry
Ingredients:
2 T. olive oil
2 whole cloves
1 black cardamom pod
1/3 c. finely chopped onions
1/3 c. water
1 large clove garlic, crushed or 1 tsp. garlic puree
1 T. ground coriander
1/4 tsp. ground mustard
1/2 T. cumin
1/2 tsp. ground turmeric
1/4 tsp. ground chili powder
1/2 T. fresh ginger, crushed
1/2 tsp. salt
8 chicken tenders
1 can coconut milk
fresh cilantro
Method:
1. Heat oil in a large frying pan or dutch oven. Add the whole cloves and cardamom pod. Let heat for 2-3 minutes or until fragrant.
2. Add the onion and garlic and fry for 6-8 minutes or until the onion is translucent. While onion is cooking measure out spices into a small dish.
3. Add all the powdered spices, water, and ginger. Fry for 2-3 minutes then add the chicken. Fry for 5 minutes, until chicken begins to brown. Add coconut milk and simmer for 25-30 minutes until sauce begins to thicken and chicken is done. Garnish with fresh cilantro.
Lovely. I've been wanting to make this. Thanks!
ReplyDeleteFYI - linked to this on Comfy Belly FB page :)
ReplyDeleteI love curry. It usually freezes well too. I'll have to try this one.
ReplyDeleteMy Indian neighbor opened up a whole new world to me with Indian food. Most of it is naturally GF for me so I've been licking plates clean too. Isn't it delicious? The only spice I watch out for is Hing as it is wheatbased. Tumerick is so important as a joint/intestine anti-inflammatory that I drink some in v-8 juice every day. Yum!
ReplyDeleteIt sounds good, and look delicious. Do you remove the cloves and cardamom pods before adding onions?
ReplyDeleteHave seen white, green and black cardamom pods at the store. Also had seed and ground.
What are chicken tenders? Are they boneless thighs or breasts?
Lynn D
Hi Lynn and thanks for the comment. You could remove the cardamom and cloves before serving, or just keep an eye out for them. I purchased black cardamom at the advise of the Indian woman whose store I was shopping at. She said I could use it in place of green cardamom just use less. I was purchasing all kinds of Indian spices and we were trying to keep the cost down. Chicken tenders are a part of the breast.
ReplyDeleteThanks again,
Karen