Saturday, November 21, 2009
Easy Chicken Curry for 1
2 Tbsp. vegetable oil
1/4 tsp. cumin seeds
1 bay leave
2 cardamom pods
2 black peppercorns
1/2 red onion, finely chopped
1 medium potato, washed, cut into cubes and parboiled for about 10 minutes.
1 tsp. salt
1 boneless skinless chicken breast. cut into large pieces
1/2 Tbsp. fresh ginger chopped very very fine
3 cloves garlic, chopped very very fine
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. ground turmeric
1 tomato, chopped until nearly smooth
1 cup gluten free chicken stock (or water)
ground cinnamon for garnish
chopped fresh cilantro for garnish
1. Heat the oil in a cast iron skillet and add the whole spices. When they crackle, add the onions and fry over medium heat until they are brown. Stir in the parboiled potatoes and cook for 5 minutes. Add the salt then the chicken. Cook for 5 minutes until the chicken is lightly browned.
2. Add the ginger, garlic, ground coriander, cumin, chili powder and turmeric. Cook for another 6 minutes, stirring constantly, until the spices begin to release their aromas. Stir in the tomatoes and cook for another 4 minutes. Then add the stock & bring to boil. Reduce heat to low and simmer until chicken is cooked through.
3. Adjust seasonings to taste, sprinkle with ground cinnamon, and chopped cilantro.
4. Serve with brown basmati rice and mango chutney.