The familiar warm tones of ginger, garlic and cumin filled every nook and cranny of our home this week.
We had a healthy Indian food feast.
And it was good.
The star of the feast was this chicken curry recipe. Kevin couldn’t get enough of it, and I was right behind him every bite of the way. It’s bold, not too spicy, was easy to make, and; dare I say, better than any butter chicken I’ve ever had?
Yes, this is BETTER than butter chicken.
After making oodles and oodles of curry in my lifetime, I can say that the secret to a good curry is in toasting the spices before hand. In this dish, I toasted the mustard seed and cumin for some outrageously delicious spice action.
Why all the curry, you ask? Because it’s inexpensive to make, easy to put together and the recipes are very, very forgiving. Don’t have an eggplant? Use zucchini. Don’t have a tomato? Just leave it out! It’ll still taste wonderful and cost you pennies a bowl if you do it right.
And now we have oodles of leftovers for days to come. No one’s complaining here!
- 1 tablespoon coconut aminos or Braggs aminos or gluten-free tamari
- 4 teaspoons red curry paste, divided
- 3 teaspoon grape seed oil, divided
- 550 grams boneless, skinless chicken breasts (approximately 3 half breasts), cubed
- 1 tablespoon cumin seeds
- 1 teaspoon mustard seeds
- 2 yellow onions, sliced thin
- 3 cloves garlic, finely diced
- 1 tablespoon finely diced fresh ginger
- 2 cups gluten-free chicken stock
- 2 small red bell peppers
- 1 tomato, roughly chopped
- Freshly ground pepper, to taste
- ¼ cup water
- 4 teaspoons arrowroot starch
- 1 teaspoon curry powder
- Add aminos, 3 teaspoons of curry paste and 1 teaspoon of grape seed oil to a small bowl. Whisk to combine. Place in a resealable plastic bag and add chicken. Seal and swish the chicken around until it’s coated. Set in the fridge and allow to marinade for 30 minutes.
- Meanwhile, add 2 teaspoons of the remaining oil in a medium saucepan with cumin seeds and mustard seeds. Heat on medium-high heat for 1 minute, or until seeds begin to pop. Be sure to stir constantly to avoid burning. Add onions, ginger and garlic. Cook for 10 minutes, stirring frequently, until onions are translucent.
- Add marinaded chicken (and all sauce that you can possibly get out of the bag), stock, bell peppers, tomato and ground pepper. Cover and bring to a boil.
- Add water and arrowroot to a small bowl. Whisk to combine. Add to the chicken mixture and stir to combine. Continue stirring until cooked, so that the bottom doesn’t burn, for 30 minutes or until sauce has thickened and chicken is cooked through. You’ll think that there is not enough starch, but just keep stirring.
- minutes before completion, stir in remaining 1 teaspoon of red chili sauce and curry powder for an extra kick of bold flavor!
- Serve over top rice, quinoa or with a side of papadums.
This marinade is at the heart of this delicious dish. The chicken doesn’t need to sit in it long, 30 minutes will do the trick.
Get it marinading, then move on to preparing the rest of the meal. You’ll find that the timing will be just perfect!
The longer you saute the spices with garlic, ginger and onion, the more fragrant and deep the curry will be.
… and those small chunks of ginger… oh boy, they’re amazing.
Now I’d love to hear from you! Do share…
What food, dish, or meal do you enjoy preparing the most?
How do you save money when you’re preparing your meals? Is it something you worry about?
Leave a comment below and tell me about it!