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I made curry. 

My friend made me some Chapati (unleavened flat bread) a few weeks ago. The perfect excuse to make curry. It is one of my favorite comfort food and when the temp drops, I find it to be a perfect alternative to soup. 

I am surprised it took me this long to share an Indian dish recipe with you. Indian cusine (and culture) is one of my favorites and it always takes me back childhood and some of my fondest memories. It reminds me of saturday morning indian movie marathon. The local TV station in the city I grew up in showed two Indian movies on saturday mornings and all week it's what we looked forward to. The kids on my half block gathered around the black and white TV in my neighbor's front room and watched the weekend's offering of Indian movie. Two of my favorites were Dostana and Mr. India and I went around quoting one of the most famous lines in Indian movie - Mugambo hush hua (mogambo is pleased) until I drove my mom crazy. When I was moving state side, a friend gave me a copy of Dostana on VHS (yes VHS) as a momento of childhood. Ah., the good ole days.

Now over two decades removed, my fascination with the culture and cuisine has not dimished and when I started learning to cook non-Nigerian cuisines - Curry was one of the first things I taught myself to cook. There are a few ways I like to make curry to suit my taste, but this recipe is the closest to traditional curry recipe I have ever made and it is seriously great stuff. Enjoy !!!

Cooking and Recipe Notes. I love to make my curries very spicy - if you are not a fan of spicy, then reduce the cayenne pepper or replace with black pepper. Also I am lucky to have friends who make me batches of Chapati - so I rarely have to make them. If you are inclined to try your hands at chipati - here is my favorite chapati recipe. You can also serve this with naan (or roti) or steamed rice.

Ingredients

The Chicken

  • 3 chicken breast, cubed
  • 1/3 cup lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon minced garlic

The Paste

  • 1 onion, chopped
  • 3 to 4 cloves of garlic
  • 2 dried chili pepper
  • 2 tablespoon olive oil
  • 1/2 teaspoon cumin powder
  • 1/2 inch ginger root
  • 1/2 teaspoon coriander powder
  • 2 bay leaves

The Curry

  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 1 16 oz can diced tomato
  • 1 teaspoon garam marsala
  • 1/2 teaspoon salt

How to

The Chicken

Preheat oven to 350 F

In a bowl, combine chicken, lemon juice, salt, black pepper and garlic. Stir together, cover, place in fridge to marinate for 20 to 30 minutes. Line a baking tray with foil paper, pour marinated chicken in baking tray and place in oven to bake for 20 to 25 minutes.

The Paste

Combine all the ingredients of the paste into a blender. Puree until you have a paste. Set aside until it is ready to be used.

The Curry

In a medium pan (over medium heat),  heat oil and butter. Once oil and butter is heated, stir in the onion paste and cook for 5 minutes. Add in salt, cinnamon and tomato. Turn heat up to high and cook for 7 to 10 minutes (stiring constantly). 

Add chicken and garam marsal to the mixture, stir it to evenly distribute chicken in the sauce. Reduce to low heat, place lid over the pan and let it simmer for 15 to 20 minutes (stirring constantly) before serving.

Serve with chapati or roti.