Chicken Curry

As mentioned on Grand Lake Ink, here’s my recipe for chicken curry. You can also substitute beef or lamb if you prefer, but use beef or lamb stock not chicken. It’s also a great way to use up leftover turkey at Christmas, but if using leftovers, make the curry and then add the turkey.

Which curry powder you use is up to you, depends how hot you like your curry.

Chicken Curry

Serves 4

Ingredients:

3 teaspoons curry powder
2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons red pepper flakes
3 tablespoons butter
An inch of fresh ginger root, thinly sliced
4 garlic cloves, finely chopped
1 onion, chopped
2 skinless, boneless chicken breasts, cut into cubes
½ cup plain yogurt
3 ounces tomato paste
2 teaspoons Worcestershire sauce
A dash of Tabasco sauce
2 pounds russet potatoes, peeled and cubed.
3 cups chicken stock/broth
1 beef tomato, cut into wedges
¼ cup raisins
2 cups basmati rice, cooked according to package directions. (Don't use California rice, or worse still any of that pre-packaged muck).

Directions:

1. In a small bowl, stir together yogurt, tomato paste, Worcestershire sauce, and Tabasco sauce. Set aside.
2. Melt butter in a Dutch oven or large saucepan over a medium heat. Sauté onion, stirring continuously for 2 minutes, add garlic and ginger and sauté for a further minute.
3. Add spices (first 5 ingredients) and ¼ cup of the chicken stock/broth and sauté, stirring continuously, for 3 minutes.
4. Add chicken and saute, stirring frequently, for 10 minutes.
5. Add yogurt mixture, potatoes, and remaining chicken broth to pan.
6. Bring to boil, reduce heat, cover, and simmer for 1 hour. Stir occasionally.
7. Add tomato wedges and raisins, simmer covered for a further 10 minutes.

Serve over hot, cooked basmati rice.