SHARON'S CHICKEN CURRY

prep time:: 1 1/2 hours
total time:: 2 hours

Makes 4 servings

Sharon

I have been making/evolving this recipe since 1975 and never tire of its flavors.

ingredients

1 1/2 lbs (3 medium) organic boneless, skinless chicken breasts (ask your butcher to cut into 1" cubes)
2 cloves garlic, minced
1 yellow onion, finely diced
1" section ginger root, minced
1 can tomato paste, thinned with 1/2 cup water
1 can stewed tomatoes, undrained
1/4 cup Brown Cow brand PLAIN yogurt NOT vanilla-flavored, and NOT fat free or low-fat)
1/2 -3/4 cup water (to thin tomato paste)
1/2 lemon
2 tablespoons olive oil
1 baking potato, cubed, and parboiled
1/2 teaspoon cayenne flakes, or more to taste
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon ground coriander
1 teaspoon turmeric
4 cups cooked Jasmine or brown rice (but 2 cups if serving 2 people)
about 15 sprigs cilantro, finely chopped
1 cinnamon stick

directions

1
1) Trim chicken, dice onion, mince garlic & ginger root, peel potato & cut into cubes. Finely cut or chop the cilantro. Cut one-half of a lemon into 2 sections. Open cans.
2
2) Crush/mix all spices together.
3
3) Using a LARGE saute pan (one that has a lid), lightly saute the garlic, ginger & onion in 1 tablespoon olive oil and add spice mixture, stirring thoroughly; remove from pan and set aside.
4
4) Using the same pan, sauté chicken pieces in 1 tablespoon oil until browned and cooked throughout.
5
5) Add to the pan the tomatoes and tomato paste; add 1/2-to-3/4 cup water to thin the tomato paste and stir thoroughly, coating the chicken and using the spatula to cut larger stewed tomato chunks into smaller ones; turn heat to simmer.
6
6) Return the onion/garlic/ginger/spice mixture to the cooking pan - mixture will be yellowish due to the turmeric.
7
7) Stir in the optional parboiled diced potatoes and then the 1/4 cup plain yogurt; mix/coat everything thoroughly.
8
8) Sprinkle fresh copped cilantro and the juice of 1/4 a lemon over the top of mixture for extra flavor and zest
9
9) Cover pan and simmer on LOW for 20-30 minutes, stirring frequently -- and ensuring that enough liquid is in the pan, if not -- add a little water.
10
10) Start the rice so that it will be done at the same time as the curry; when you turn the rice down to simmer toss the cinnamon stick on top of the it, for additional flavor.
11
11) Before serving, garnish the curry mixture with the remaining fresh chopped cilantro (coriander) and the juice of 1/4 lemon; serve over the rice.