New Year Curry
I’ve always wanted to make curry and after staring at three recipes for way too long decided to try it like this. I wasn’t going for anything too spicy and was happy with how this turned out. Serve over basmati or jasmine rice. Makes 6 large servings. Use a deep 12” non-stick skillet.
2 T. olive oil
3 lbs. boneless skinless chicken breasts
2 medium-large white onions, chopped
4 cloves garlic, minced
2” ginger root, minced
1 t. cumin
1 t. mustard seed
1 t. ground pepper
1 t. tumeric
2 T. curry powder
2 large tomatoes, chopped
1 cup coconut milk
2 cups chicken stock
1 t. cinnamon
1 t. salt
1 t. garam masala
Cut chicken into cubes and brown in oil. Remove chicken and add chopped onion. Sauté until tender. Add garlic and ginger. Stir in cumin, mustard seed and pepper. Cook about 2 minutes or until mustard seeds start to pop. Add tumeric and curry powder, stirring regularly to prevent sticking or burning. Cook another two minutes. Add tomatoes and stir until forms a thick sauce, about 4 minutes. Add chicken, coconut milk, chicken stock and cinnamon. Cover and simmer for 20 minutes. Stir in salt and garam masala. Simmer uncovered for another 20 minutes.
3 Mulligans 