Recipe: Indian Food*

Today I’m including my recipe for Indian Chicken Curry over Basmati Rice, which I just made a few days ago for two very appreciative men in my life. Nothing makes them happier than this meal (except for when I make Chicken Tikka Masala the same night—call me for this recipe if interested). If you’ve never made Indian food before, this is a tried and true recipe you can trust to turn out well.  I think Indian food is an acquired taste, but once you try it, you start to really enjoy it.  The spices and flavors are unusual at first, but if you’re ready for a new adventure in expanding your family’s food horizons, give it a try!  

Indian Chicken Curry

(See Photo – the Curry is at the front, Tikka Masala at the back)

Serves 5 - 6

• 1 to 1 ½ lb. Boneless Skinless Chicken Breast or Thighs, cubed
• 1 very large or 2 medium Onions, peeled and quartered
• 6 cloves Garlic, peeled
• 2 medium Green Bell Peppers, seeded and quartered (or 1 red, one green)
• 12 oz can Tomato Paste
• 13.5 oz can Coconut Milk
• 2 teaspoon Salt
• 1 Tablespoon Curry Powder
• 1 Tablespoon Garam Masala (Indian Spice Mix)
• ¼ teas. red pepper flakes (or a bit more if you like it hot)
• 1 bunch Cilantro leaves, minced

Preparation Instructions

1. Saute chicken cubes in 2 Tablespoons butter until pretty much done.

2. Mince Cilantro in food processor—remove and mince the garlic in the processor.  Leave the garlic and place the onions and peppers in the food processor bowl, grind up, add half the coconut milk and tomato paste and process together until the mix is smooth(ish). Mix this with the rest of the coconut milk and tomato paste in a separate bowl (because it won’t all fit in the processor) and whisk together.  Pour sauce mix on top of the chicken, mix well, and simmer on low heat anywhere from 20 minutes to an hour.  If it seems really thick, add a bit of water to desired consistency. (Note:  If you don’t have a food processor, just chop the vegetables as finely as possible, but it’s better to use a processor if you can).

3. Top with minced cilantro and serve on Basmati rice with Naan Bread*.    

How to make Basmati Rice for 6

2 cup Basmati rice
3 1/2 cups water
scant teas. salt

First you need to rinse the rice.  Place the rice in a large bowl and fill with cool water. Swirl your hand through the water and the rice; the water will go cloudy.  Pour through a wire strainer (or any colander with small enough holes that you won’t lose the rice). Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 changes of water.

Fill up the bowl 1 more time and let the rice soak for 30 minutes.

Drain the rice well.  Put water in a large saucepan, add salt, and bring to a boil.

Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat to low then cover. Cook for 15 minutes.

Turn off heat and let the rice sit for 5 or 10 minutes. Fluff with a fork.

OR if you have one, just use your Rice Cooker.

NOTE:  You can make homemade Naan bread, as there are plenty of recipes on the internet.  I have made it several times, but still haven’t got it quite right.  The last time I made Indian food, I sent someone to buy it from Indian Oven (we like the Garlic kind).  I have also been known to buy raw tortillas, cook them, brush with butter and finish in the oven with minced garlic and cilantro sprinkled on.  Not quite the same, but not bad, and you really can’t have your Indian food without the Naan to scoop it up with!

*Originally distributed June 2013