Monday, July 2, 2012

Indian Chicken Curry

This curry dish isn't quick, but it packs big flavor, and feeds a crowd, so is well worth adding to your repertoire.

  • 2 teaspoons ground red pepper
  • 2 teaspoons curry powder
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 3 tablespoons vegan butter
  • 1 cup chopped onion
  • 2 minced garlic cloves
  • 4 Gardein Tuscan chicken breasts (without sauce)
  • 1 cup plain non-dairy yogurt
  • 1 (6-ounce) can tomato paste
  • 5 cups peeled and cubed baking potato
  • 4 cups water
  • 4 and 1/2 cups hot cooked basmati rice
  • 2/3 cup chopped tomato
1. To start, combine the ground red pepper, curry powder, chili powder, salt, coriander, ginger, cumin, and cinnamon in a small bowl; set aside.

2. Melt the butter in a Dutch oven over medium heat.  Add the onion and garlic; cook for 5 minutes, stirring frequently.  Add the spice mixture; cook for 5 minutes, still stirring frequently.  Cut the chicken into 1-inch cubes and add to the pan; cook for 10 minutes, stirring frequently.

3. In a bowl, whisk together the yogurt and tomato paste.  Add to the pan, along with the potato and water.  Bring to a boil, then cover, reduce heat, and simmer for 1 hour, stirring occasionally.

Note: I just loved the salmon-pink hue of the yogurt and tomato paste. That said, I sincerely hope it's the only thing this salmon-colored ever in my vegan kitchen.

4. Meanwhile, prepare 4 and 1/2 cups cooked basmati rice.  Place 1/2 cup rice on each of 9 plates.  Top each serving with 1 cup curry mixture and about 1 tablespoon tomato. I also liked adding fresh cilantro sprigs for garnish and contrasting color.

Add one side dish to round out the meal.  Here's one that will also feed a crowd: saute 4 sliced garlic cloves in a large saucepan over medium-high heat for 2 minutes. Add 6 cups vegan chicken broth (such as Imagine) and 2 pounds fresh green beans.  Simmer for 20 minutes.

Nutrition Info:
9 servings (1 cup curry mixture, 1/2 cup rice, 1 tablespoon tomato), Calories 315 

Tasting Notes:
Super spicy in the way that my husband loves - that is, not spicy on the tongue, but spicy in the back of your throat, in a way that warms you up from the inside-out.  It's an effect that's growing on me too, so I really enjoyed this.  I do recommend decreasing the spices if you're not used to the heat.  The long stint simmering made the potato wonderfully tender, and I loved the creaminess of the yogurt-and-tomato mixture.  The curry was a touch too watery though (even over rice), so I recommend adding less than 4 cups water. 


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