On our first date, we went to an Indian restaurant. Though I have always liked it, R
yan is also smitten with spicy curry. Since we've gotten to Okinawa, we've fallen in love with
Coco's Curry House which serves tasty, spicy curry cheap and fast. Since their version is not the healthiest thing, and I want to live up to my heritage, I decided to try to make curry myself with some of the spices I brought back from India and the basmati rice my mom sent me. The result was healthy and delicious! Enjoy!
Sasha's Chicken Curry:1/2 pound boneless, skinless chicken breasts or thighs, cut into chunks.
1 cup plain lowfat yogurt
Juice of 1/2 a lemon
1 tsp grated fresh ginger
2 cloves garlic, minced
1 tsp salt
1 tsp paprika
2 tsp chicken masala (NOT curry powder. You can find this at Indian grocery stores or finely grind a combination of coriander seeds, red chili, cumin, turmeric, salt, black pepper, cloves, and cardamom).
1 small onion, chopped
1 - 1/2 cups low sodium chicken broth.
1 tbs sour cream (optional)
Marinate the chicken in a combination of the yogurt, lemon juice, ginger, garlic, salt, paprika, and chicken masala for at least 1 hour.
In a deep skillet over medium heat, sautee onions in oil until soft. Add chicken pieces along with marinade and sautee for a few minutes to brown chicken pieces. Add chicken broth and stir.
Reduce heat to low and cover. Braise chicken for 15-20 minutes until it breaks up easily with the back of a wooden spoon. Make sure stir often so chicken doesn't stick. If the sauce gets too thick or reduces too much, add more chicken stock. Turn off the heat.
Before serving, stir in sour cream if you want. Serve over basmati rice.
**Cook's note: I also made delicious chicken skewers using the same marinade. Marinate chicken thighs in the same marinade for 24 hours. Soak skewers in water for at least 1 hour and then skewer chicken pieces with chunks of onion and bell peppers. Grill until cooked on the inside and slightly charred on the outside. Yum!
