Posted by: tinkande | January 31, 2010

Chicken & Cauliflower Curry

When we lived in our old apartment, we used to love going to a restaurant down the street to get their amazing chicken curry over white rice.  I don’t make curries very often, because I have this idea in my head that they take a long time to cook.  Of course, if you make your own curry spice mix or paste, including toasting and grinding all of the spices, it is a bit of a process (though often well worth it).  This recipe is one of the simpler curries I’ve come across, it didn’t involve me needing to toast and grind my own spices, and it was the closest I’ve come to being able to replicate our old favorite dish!

We served this over Steamed White Rice.

Note: I used about 1/4 teaspoon of cayenne pepper. It was just a TAD too spicy for me, but my roommate thought it was the perfect amount of spice.  You decide!

Chicken Curry
Source: Adapted from Blue Kitchen
Serves 4

Canola oil
8 pieces chicken (I used thighs and drumsticks)
salt and freshly ground pepper, to taste
1 medium onion, sliced
4 cloves garlic, minced
2-inch piece of ginger, minced
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 teaspoon turmeric
2 tablespoons curry powder
1/4 to 1/2 teaspoon cayenne pepper (optional)
1 stick of cinnamon
2 cups reduced-sodium chicken stock
1/2 head cauliflower, washed and cut into small florets
1 cup defrosted sweet peas
1 teaspoon garam masala
1/2 cup fresh cilantro leaves, roughly chopped

Cooked white rice

Heat a large, lidded nonstick skillet over medium flame. Add 2 tablespoons canola oil. Season chicken with salt and pepper and brown on both sides, 3 to 4 minutes per side. Reduce heat to medium-low and transfer chicken to plate. Add chopped onion to pan and sauté, stirring occasionally, until tender, 4 to 5 minutes.

Add garlic and ginger, adding more oil to pan if needed, and cook until fragrant, about 1 minute. Add cumin and mustard seed, cooking until the mustard seeds begin to “pop.” Add the turmeric, curry powder and cayenne pepper and cook, stirring constantly, 1 to 2 minutes.

Add the chicken broth and cinnamon stick, stirring to combine ingredients and scraping up any browned bits. Return chicken and any accumulated juices to the pan. Cover and simmer until chicken is cooked, 35 to 45 minutes, or until the chicken is cooked completely through.

Add the cauliflower florets and peas to the pot, and cook, covered, for about three minutes, or until the cauliflower loses it’s raw bite.

Transfer chicken to a plate. Stir in garam masala and most of the cilantro into the pan, reserving some to use as a garnish. Cook uncovered for just a minute or two to incorporate flavors. Garam masala loses its flavor as it cooks, so don’t overcook. Tastes sauce and add salt, if needed.

To serve, spoon rice onto 4 plates. Spoon sauce and vegetables over rice and top with chicken pieces. Garnish with chopped cilantro.

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