Autumn Recipes: I is for Indian Curry

by Michele Cheplic | More from this Blogger

17 Sep 2008 09:55 AM

Residents in India are preparing for the post-monsoon period (October-December) and will be experiencing highs in the 60s for the rest of the year. Their "fall" weather conditions are similar to what many locals in the Southern portion of the U.S. experience in October, though from the research I've done it doesn't appear as though their daily menu changes dramatically from season to season.

This next recipe is considered a staple in the region and is a familiar sight in homes and restaurants regardless of the season. Still, if you are looking for a unique addition to your family's dinner table this autumn you might consider making Indian Chicken Curry. It's a very straightforward recipe, though it does include ingredients that the ordinary home cook wouldn't necessarily stockpile in his or her pantry. The dish's spicy flavors and powerful aromas will surely put some zing into a traditional fall dinner. Pair this Indian Chicken Curry with Jasmine or Basmati rice and you can have dinner done in less than an hour.

INDIAN CHICKEN CURRY

Ingredients:

3 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

3 tablespoons curry powder

1 teaspoon ground cinnamon

1 teaspoon paprika

1 bay leaf

1/2 teaspoon grated fresh ginger root

1/2 teaspoon white sugar

Salt to taste

2 skinless, boneless chicken breast halves - cut into bite-size pieces

1 tablespoon tomato paste

1 cup plain yogurt

3/4 cup coconut milk

1/2 lemon, juiced

Directions:

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Serve over rice.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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