Here’s one of my favourite recipes.  It’s considerably adapted from one I found on the web and modified.  This is a big recipe, I cook this in my large Cuisinart electric skillet.  If you need to make a half-batch, go ahead and cut the ingredients… I like the full batch because it uses the full can of coconut cream so I don’t have to worry about what to do with the rest of it.  Then I’ve got lots of curry leftovers for later in the week or for feeding the freezer.

I do a lot of Indian cooking.  Most of what I know I learned from Lord Krishnas Cuisine, it’s my bible of authentic Indian cooking!

Some tips for this recipe:

• While I prefer the taste of chicken breast over chicken thighs in this recipe, thighs are definitely cheaper.  I use a mix of half breast and half thighs.  Use whatever you prefer!
• Garam masala is a traditional Indian spice mix that comes in many variations.  You can buy garam masala at Indian grocery stores as well as in many regular grocery stores, or you can make your own.  There are several recipes in Lord Krishnas Cuisine.
• Make sure whatever brand of coconut milk that you use, the first ingredient is “coconut milk” and not “water”.  The watered-down versions are just too bland!
• Ghee is clarified butter and provides much of the special flavour of authentic Indian cooking.  Like garam masala, you can get it at Indian grocery stores and some regular stores.  If you can’t find any, you can use a combination of olive oil and some regular butter.
• For the chili sauce, I prefer the thick paste you usually find in the Asian Foods section of your grocery store, sometimes called “Thai chili sauce” or “Chinese chili sauce” or “Chili garlic paste”, depending on the brand.
• Adding tomatoes makes this a bit like Butter Chicken (but not quite).  I like it both ways, so add tomatoes if you’ve got them on hand but don’t stress about it!
• This is yummy yummy with some basmati rice and some Indian flatbread, like Naan or Chapati.

Chicken Curry

4 Tbsp Ghee
2 onions, sliced
4 cloves garlic, crushed or minced
1 Tbsp ginger root, minced
2 pounds chicken, chopped into chunks or thin strips
5 Roma tomatoes, chopped, or one small can diced tomatoes (optional)
1/2 tsp cardamom
1 tsp cinnamon
1 tsp garam masala
1 tsp cumin
1-2 Tbsp chili sauce
4 tsp sugar (white or brown)
1 can coconut cream
1 cup plain yogurt

Heat ghee in your skillet. Add onions, garlic, and ginger, and cook until onions are soft. Add chicken and cook until they’re almost cooked through.

If using tomatoes, add them now, and cook for a couple minutes before going on to the next step.

Add all spices and stir.  Sniff!  Mmmmmmm….

Add coconut milk and yogurt and stir.  Cover the pan, reduce heat a bit, and cook for about a half hour until chicken is fully cooked.  Remove cover and cook 5-10 minutes, stirring every so often, until the sauce thickens up a bit.

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