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| Indian spice dish with red pepper, cumin, coriander, turmeric, curry, mustard seed |
This dish is a favorite for everyone in the family, even my picky eater!
The heat can be adjusted by the amount of red chili powder and red pepper flakes added.
Indian Chicken Curry
This recipe is dairy free, gluten free and can be made vegetarian but substituting chickpeas, carrots, and other vegetables of choice for the chicken. This is a modified version of a Cooking Light recipe that originally used dairy products.
2 tsp curry powder
1-2 tsp chili powder
1 tsp red pepper flakes
1 tsp salt
1 tsp coriander
1 tsp ground ginger
1 tsp cumin
1 tsp cinnamon
3 TBSP canola oil
1 cup of chopped yellow onion
2 cloves of garlic, minced
3-4 skinless chicken breasts, cut into 1 inch cubes
1 can of light coconut milk
1 small can of tomato paste
5 cups of peeled baking potato (about 7 medium sized potatoes)
4 cups of water
- Combine the first 8 ingredients.
- Heat oil in a 5 quart Dutch oven, saute onion and garlic for 5 minutes, stir in spice mixture and saute for 1-2 minutes, stirring frequently. Add chicken and saute for 10 minutes, stirring frequently and adding 2 TBSP of water after a few minutes.
- Add coconut milk, tomato paste, potato and remaining water.
- Bring to a boil, cover and reduce heat and simmer for about 1 hour or until potatoes are cooked. Stir occasionally.
- Serve over hot basmati rice
- Top with fresh cut tomato or "Quick Tomato Chutney" that follows.
A good friend of mine introduced me to this easy sauce to serve with Indian food.
2 TBSP of finely chopped yellow onion (reserve some from when you cut the onion for the curry)
3 TBSP apple cider vinegar
1 TBSP water
2 TBSP olive oil
1/4 cup fresh chopped tomato
1 tsp of chili powder
1 tsp to 1 TBSP of red pepper flakes (choose amount for level of heat)
1/2 tsp sea salt
Combine all ingredients and serve with curry. Serving size is about 1 TBSP.
