Monday, February 9, 2009

Indian Chicken Curry

My family and I love Indian food!! Our favorite restaurant is the Bombay house. We could eat there every night!! I have tried various times to make it but is just didn't taste the same. But, finally I found a recipe that taste just as good and is way cheaper to make at home than going out to eat. I adapted this Chicken Curry from And I got the naan bread from The sister's cafe. If you like Indian food you must try these recipes out. These two recipes will become a staple in our home from now on!! It tastes just as good as the restaurants.
CHICKEN CURRY~adapted from Mmm Cafe
2lbs chicken breast, chopped
salt and pepper to season the chicken with
2 T. olive oil
2 T. curry powder
1 1/2 tsp paprika or cayenne pepper
3 tsp. garam masala~you will probably have to buy this spice in an asian or Indian specialty food store. I bought it at Many Land in Provo for you Utah folk
1 T red Thai curry paste~I buy this at walmart in the chinese food section
1 onion chopped
2 T. minced fresh garlic
4-6 potatoes, peeled, chopped and partialy cooked~they will cook the rest of the way in the sauce~1 boiled them like I boil potatoes for mashed potatoes
1(14 oz)can unsweetened coconut milk~ you can buy this at any grocery store
1 (14-15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1-2 tsp salt
Heat the oil in a large saucepan. Add the chicken and cook until browned. Add the onion and garlic. Cook for 4 minutes then add all of the spices in and continue to cook until onion is tender. Add the potatoes, milk, tomatoes, tomato sauce and salt. Cover and simmer for 30-40 minutes. If your sauce is to thin(mine was perfect as is) then add a little cornstarch mixed with water to it. Serve with Basmati rice and Cilantro as a garnish. Yum Yum and Yum. We had the whole pot of curry eaten in two days!!
2 3/4 cup flour
1/2 tsp salt
1 tsp baking powder
2 tsp sugar
2 tsp instant yeast
1 egg
1/2 cup plain yogurt
1/2 cup milk
Mix the dry ingredients together and set aside. In another bowl, mix the egg, yogurt, and milk together. Add the wet ingredients to the dry and mix for one minute or until the dough is smooth and shiny. Place dough in a bowl, cover and let rise until double in size, it takes about an hour. Put a pizza stone or a heavy cookie sheet on the bottom rack of the oven and preheat the oven to 475 degrees for half and hour. Roll out the dough into an oval or a tear drop shape like they do in the Indian restaurants and place on the warmed stone/ cookie sheet. Cook for 4-5 minutes until it starts to brown in place on the bread. I had to turn some of mine over also about half way through the cooking process. Butter with garlic butter and sprinkle with Cilantro or just eat it plain. This would be great with Chicken kaboobs or spread with Hummus!!


Donna-FFW said...

Oh My. This looks so delicious and the flavors sound very intriguing. Coconut, tomatoes, yum. I love the Naan bread too. Thanks for sharing!!

Stef said...

Your pictures make the food look SOOO yummy! I am definitely trying this recipe out. Nate LOVES Indian food.

jesse said...

Oh my god, I can't believe you made your own naan bread, YUM! How impressive!