a straight up Chicken Curry recipe. my go-to sauce when i want something rich, warm and spicy. i don't know how 'authentic' it is, being that Newport Beach is not the mecca of Indian cuisine...and i have not yet been to India, but it does the deal when craving something with a good deep garam masala curry flavor, not that boring yellow curry that i grew up with. i do have another great curry recipe, but this one is so easy with no frills, no creamy coconut or yogurt sauce...just good curry.
the chicken is tender, the curry sauce is tasty, it's easy to throw together and it freezes well for reheating. i've made it quite a few times and always change up a little something, but i finally wrote down the basics. you could easily add a little coconut milk or some plain Greek yogurt if you wanted to make it a creamy style curry.
i'm not big on carbs so i usually serve this with some steamed cauliflower, but this would be a fabulous main dish over some basmati rice, cous cous or maybe wrapped up in some naan...even a soft flour tortilla or some pasta if you're feelin' like some fusion.
NOTE...i've made this with extra firm tofu as well. one time i cubed and sauteed the tofu in a little olive oil before adding to the curry mixture. the second time i just added it in cubed. always drain and press your tofu before using so it will absorb all the flavors. i just finished some that i had frozen and it was delicious...not quite as saucy but still very flavorful and didn't separate as some sauces might.
CHICKEN CURRY... INDIAN STYLE
2-3 Tbsp olive oil
1 large onion, diced
1 clove garlic, small dice
1-2 jalapeno, small dice (remove seeds if you can't handle the heat)
1 Tbsp grated ginger
1 1/4 lbs skinned boneless chicken thighs cut into large bite size.
2 cups chicken stock. homemade or low sodium
1 Tbsp Madras curry
2 Tbsp Garam Masala curry
1 tsp Mexican chili powder (use your discretion)
zest from 1/2 lemon
a squeeze of lemon juice, more or less to taste
cilantro or parsley for garnish
salt and pepper to taste
saute onion, garlic, jalapeno and ginger in olive oil until onion is just translucent
add spices, stir in for 2-3 minutes to wake up the spices...until fragrant
add chicken and stir
add broth and incorporate all
let simmer until chicken is cooked through
curry sauce should thicken a bit.
add a bit of zest and a squeeze of lemon
taste for seasoning. probably needs salt at this point
zest lemon and sprinkle parsley/cilantro over and serve.