I am sitting here writing this post watching the Oscars. They just started and I am already bored. I guess they are not hitting the new demographic they are going for. But can I just say that I have a girl crush on Gwyneth Paltrow? Moving on…
My mom makes the best chicken curry that I have ever eaten in my life. This is the second best I have ever eaten. You might be wondering why I am not sharing my mom’s curry recipe. It is because she won’t give me the recipe. It isn’t that she is territorial or anything, it is just that she cannot tell me how she makes it. Just like Nonnie’s Meat Sauce, it is a feel, smell, and taste thing. The next time I go home, she and I are making it together and there will be copious notes and a Flip for good measure.
This chicken curry recipe is simply divine. It is so reminiscent of my mom’s, it tastes and smells like hers, even though the way that she makes it is so very different. Please do not be intimated by the ingredient list, it appears long, but it is easy. I had a hard time finding tikka masala so I substituted a tandoori blend and it was still amazing. I will mail order tikka masala for next time though.
It comes from my new favorite cookbook, Deliciously Organic. I have made quite a few things from it since I bought it (the Thai Steak Salad and Grand Isle Shrimp are so, so, good), but I am not going to share them because I want you to buy the book for yourself.
3 pounds boneless skinless organic chicken cubed
1 cup plain organic yogurt
1 teaspoon tikka masala
1/2 teaspoon freshly ground black pepper
1/4 cup chopped cilantro
1 Tablespoon coconut oil
1 medium red onion chopped
1 1/2 teaspoons turmeric
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
2 teaspoons curry powder
1 (28-ounce) can organic diced tomatoes
1/2 cup chicken stock
1 teaspoon cumin
1/2 teaspoon tikka masala
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
1/2 cup heavy cream
salt and pepper to taste
jasmine rice or brown rice
Mix together the yogurt, tikka masala, pepper, and cilantro. Add the chicken and refrigerate overnight. If you do not have time for that, you can let it sit at room temperature for 1 hour.
Melt 1 Tablespoon of coconut oil over medium high heat. Add the red onion saute until soft and translucent, about 5 minutes.
Make a well in the middle of the onions and add the turmeric, fennel seeds, cumin seeds and curry powder. Stir around in the pan for 45 seconds. You will be able to smell the spices.
Add the tomatoes to the pan. Lower the heat to medium and simmer for about 8 minutes, stirring frequently.
Take the tomato and onion mixture out of the pan and puree using a food processor, blender, or immersion blender. Add the puree back to the saute pan.
Drain the chicken from the marinade. Add to the pan. Cook the chicken over medium high heat for 8 to 10 minutes or until the chicken is cooked through.
Stir in the chicken stock and simmer for another 10 minutes.
Toast the cumin in a small saute pan for about 30 seconds or until you can smell it. It really brings out the flavor, so it is worth the extra step. Add the cumin, tikka masala, nutmeg, and cinnamon to the pan.
Add the heavy cream to the pan and simmer for about 5 minutes.
Serve the chicken curry over rice. Serve with chopped cashews, chopped cilantro, and toasted coconut for garnish.
This might be my new favorite dinner.