I am so excited to be putting up an Indian dish, mainly because 1) I am Indian and 2) I get to show you that Indian food doesn't have to be an unhealthy indulgence. Also, its EASY. Like, first-year-university-student-needing-a-home-food-fix-because-she-is-really-homesick easy. It's even easier if you have stocked your pantries well (see Pantry Essentials). Enjoy it with roti, rice or cauliflower rice (pictured above).
The curry tastes great on its own, but you can try adding these ingredients to change the taste:
To create a thicker/creamier curry add 2 tbsp plain yogurt (regular or greek)
Use 2 tbsp chopped coriander to add some extra flavour and a pop of colour (use the extra as a garnish
You can use chicken breast instead of the whole chicken, but bones always add flavour! Plus you can freeze any extra.
Prep Time: 15 minutes
Cook Time: 40 minutes
1 onion, minced
1 red or green chilli (optional)
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp olive oil
1 whole chicken, skin removed and cut into small pieces* OR 6 diced chicken breasts
1 tbsp cumin powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tbsp paprika (optional, enhances color of the curry)
1 1/2 tsp salt
1 tbsp lemon juice OR /4 tsp citric acid
2 cups crushed tomatoes (if using fresh tomatoes, this would be about 2-3 large tomatoes)
2 tbsp tomato paste
3 cups water
2 medium potatoes, cut into medium-sized pieces
Chilli powder to taste
Modifiers listed above (optional)
Place minced onion and oil into a large saucepan and sauté until brown.
Add garlic, ginger and chicken to pot.
Use a blender to mix cumin powder, coriander powder, turmeric, paprika, salt, lemon juice, crushed tomatoes, tomato paste and 1 cup water.
Add the blended mixture to pot.
Add any additional water to reach desired consistency (approximately 1-2 cups).
Simmer the curry on low heat until chicken is cooked, stirring occasionally (approximately 30 minutes). At this time add chilli powder (careful!) and any modifiers.
Peel 3 potatoes, cut into half lengthwise and then cut each half into quarters, making sure they are all equal in size.
Parboil potatoes in a seperate pot.
When chicken is cooked (or close), add potatoes and let simmer for an additional 3-5 minutes.
Serve with rice (cauliflower or regular) or roti and enjoy!
* When cutting chicken, separate legs and thighs from each other and cut each breast into 3-4 pieces.