recipies DIRECTIONS:
Indian Chicken Curry INGREDIENTS
For the chicken marinade 2 Springer Mountain Farms boneless, skinless chicken breasts, cut into ½ inch small cubes 2 T (Tablespoons) Salt 3 T fresh squeezed lemon juice 2 grams of grated fresh ginger 8 cloves of crushed garlic 1 T ground cumin 1 T chili powder 5 T yogurt 3 T garam masala (Curry powder may be substituted, but won’t taste quite as good!)
3-4 T olive oil
For the Curry Sauce 2 C of cold water 4 T olive oil 1 large chopped or minced onion
4 garlic cloves, minced 1 T ground coriander 3 oz of fresh coriander 1 T turmeric 1-2 T salt 1 T brown sugar 6 large tomatoes, peeled, chopped finely 2 T garam masala 3-5 T tomato paste
Put the chicken in a bowl, poke it several times with a fork, add all marinate ingredients and set aside, ideally, for 2 hours in the refrigerator. If you can do this overnight, the results will be far superior. When you get ready to cook, try making the chicken on a separate burner from the sauce, before ever combining. Use a non-stick pan, heating it gently, and sautéing the chicken for about 15-20 minutes on a low-med flame (avoid burning). On a separate burner, make the sauce,
starting with the gentle heating of the oil on a low flame, adding all of the ingredients and browning the spices, mixing gently and preventing them from sticking to the pan. Add the onion, ginger and garlic and cook those in the spices for about 5 minutes. Next, add the yogurt and keep the flame low, one T at a time. Once you have a beautiful creamy mixture, add the tomatoes and the paste, cooking that mixture for 3-5 minutes, at the most. Add the water, add the cooked chicken, cover, re- duce the heat to low, and simmer gently for an- other 15-20 minutes. Taste for balance (sometimes, you might
consider adding a pinch of brown sugar or salt). Garnish with cilantro. Serve this with basmati rice: Persian/Azeri rice or jasmine rice. One could also elect to serve it with rinsed, salted plain bas- mati rice, cooked for about 30-40 minutes in a pot, with rice/water ratio of appx 1×2 (double water to rice).
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