One of James' favorite types of food is Indian, and it's apparently one of Bobert's favorites too! I don't think I've ever seen anyone so gleeful the first time we took him to an Indian buffet. However, I'm afraid of cooking Indian. All the seasonings and spices just intimidate me!
Since we'd recently gotten some curry powder, I thought maybe it was time to tackle making Indian food at home! The curry powder really helped simplify things. Instead of having to perfectly blend together a laundry list of spices and seasonings, you've got it all simplified into one powder. Now, I'm all about using individual seasonings and making your own blends, but buying a pre-made mix is sometimes where we need to start. :) I know I certainly wouldn't have made this scrumptious curry chicken if I had to make my own curry powder first!
Do you prefer making your own seasoning blends or buying pre-made ones?
Curry Chicken
by CJ HuangPrep time:
Cook time:
Total time:
Yield: 4 servings
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 531 grams | 18.75 ounces | 4 | chicken thighs, with skin | ||
| 180 grams | 6.375 ounces | 3/4 cup | brown rice, uncooked | ||
| 210 grams | 7.375 ounces | 1 cup | 1 can | tomato sauce | |
| 392 grams | 13.875 ounces | 13.5 ounces | 1 can | coconut milk | |
| 150 grams | 5.3 ounces | 1 container | plain yogurt | I'd recommend using something thicker, like Greek yogurt. | |
| 4 teaspoons | 4 cloves | garlic, minced | |||
| 115 grams | 4.125 ounces | spinach | |||
| 1 bunch | mint | ||||
| 1 bunch | cilantro | ||||
| 1 tablespoon | 1 1-inch piece | ginger, gratedv | |||
| 2 tablespoons | curry powder |
Methods:
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1. Gather all materials. |
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2. Add 1.5 cups of water to rice, and boil. Once boiling, cover, and then simmer until liquid absorbed and rice tender. Remove from heat. (Or use a rice cooker.) |
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3. Meanwhile, chop mint leaves and combine with yogurt. |
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4. Heat a bit of oil in a pan, and cook chicken, skin side down. Top with a quarter of the curry powder. Drain drippings after skin side browned, about 7 minutes. |
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5. Flip chicken, and add garlic, ginger, remaining curry powder, tomato sauce, and coconut milk. Simmer until cooked through, stirring occasionally, until chicken cooked and liquid thickened. |
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6. Once chicken is cooked, remove from heat and toss in spinach, wilting it. Serve over rice. |
How delicious sounding! I love curries and don't make nearly enough variety when it comes to them. I'll have to give this a try!
ReplyDeleteHaha - I'm the same way. I'll switch up the curry blend and amounts of various ingredients, but that's about as variety as I have these days. :)
ReplyDeleteI like making chicken curry. I like the combination of spices & Spinach for this dish. I hope you're having a wonderful weekend.
ReplyDeleteI hope you enjoy it - we certainly did! I liked adding a bit of spinach to get a few more greens in. :)
ReplyDeleteI love your detailed and illustrated instructions. Thanks for sharing on the "What's for Dinner" linky!
ReplyDeleteThanks for stopping by! I know sometimes it's just easier to see what someone means when you can see it in an image. :)
ReplyDeleteThis looks super delicious!! :)
ReplyDeleteTry it and see how delicious it is for yourself! :)
ReplyDeleteI like to make my own spice blends sometimes but I definitely rely on the pre made ones too, especially when it comes to curry. I love a good curry and this looks fabulous! Thanks for sharing at What'd You Do This Weekend?!
ReplyDeleteThanks for stopping by and glad you like it! I like to make my own spice blends, but curry's one I rely on pre-made. There's just too many things in a curry I don't use often enough. :)
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