Chicken Curry

Now that the weather is getting warm, my desire to eat food as hot as the weather is coming on in full force. If you're not a big fan of spicy food leave out the peppers and the chili powder. This is a flavorful and creamy- but healthy- curry! Serve this curry on basmati rice topped with plain yogurt and fresh cilantro.


Serves 4-6


Ingredients:

1 lb Chicken (I prefer boneless, skinless chicken breast) cut into bite size pieces.
1 cup Plain Yogurt
3 Tomatoes, chopped
3 cloves Garlic, diced
1 small piece Ginger (about a half inch long or so), grated
1 large onion, diced
4 Potatoes (You could use any root veggies. I used sunchokes and parsnips last week), sliced into thin, bite-sized pieces.
1 Serrano Peppers (or any kind of hot peppers), diced
2 T Vegetable or Canola Oil
1 tsp Turmeric
2 tsp Coriander
2 tsp Cumin
2 tsp Chili Powder
1/4 tsp Fenugreek (optional)
1 tsp Black Pepper
1 tsp Salt
1 cup water
Fresh Cilantro (optional)


In large pot saute onions and peppers on medium heat until onions are translucent, approximately 10 mins. Add garlic and ginger and saute for another 2-3 minutes. Add tomatoes. Add yogurt while whisking to prevent the yogurt from curdling. Whisk for about 5 minutes. Continue to whisk while adding the turmeric, chili powder, cumin, coriander, fenugreek, salt and pepper. Add the chicken and potatoes (or any root vegetable of your choice) and allow to simmer for a few minutes. Add the water, bring to a simmer and cover. The dish will need to simmer for about 45 minutes, coming back to stir every 5-10 minutes. If gravy gets low add more water. Add more salt and pepper to taste if desired.

Once the potatoes are soft and easily stabbed with a fork, you're ready to eat.You really can't overcook this dish. The longer you let it simmer the more flavorful it will be.
Serve a heaping serving on rice topped with plain yogurt and fresh cilantro.

Hint: For a faster cooking time, boil the potatoes before adding them to the curry, or leave them out all together. Also, other veggies, such as spinach or broccoli, go great with curry. So if you have them on hand, add them.