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Last week I posted my yellow curry sauce recipe that I said is the base for many different dishes. This Chicken Curry is the first recipe using the curry sauce base. If you have noticed a theme, I am doing all Indian dishes this week on the blog. So I hope you like the offerings. Indian recipes are so flavorful. The spices and the sauces are so deep, so rich, so enjoyable. On my Friday Five – Indian addition I received a lot of feedback on how much people like Indian food. So many people shared, like me, how it is there favorite ethnic food.
Chicken Curry from Feed Your Soul Too
I would say Indian food is an acquired taste. For those of us from America, the spices and sauces are not like anything we grew up with. The flavors are bold, strong and aromatic. My favorite part of Indian dishes is the sauce, When the meat or vegetables have been eaten, be sure to pour the sauce over rice to pick up every drop. Many people use Naan, Indian fry bread for the same purpose.
All the work in this dish is the sauce, and that really, was not that hard. The depth of flavor comes from the roasting of the shallots, garlic and ginger. Add the curry, coriander, cumin, lemongrass and possibly the best ingredient of all, turmeric. Turmeric adds good flavor but awesome color. Turmeric comes from the ginger family of plants. It is found in Southwest India.
- 4 boneless, skinless chicken breasts
- 2 tablespoons safflower oil
- 4 large shallots
- 4 large full heads of garlic
- 1 6-inch piece of fresh ginger
- 15 whole dried arbol chili peppers
- 1½ tablespoons salt
- 3 tablespoons turmeric
- 3 tablespoons mild curry powder
- 2 teaspoons roasted ground coriander
- 3 tablespoons lemongrass paste
- ¼ cup packed cilantro leaves and stems
- Preheat the oven to 350 degrees.
- Remove the outer coating of the shallots and ginger. Slice the ginger in thin slices.
- Drizzle with oil and wrap the shallots in foil.
- Arrange the ginger in a single layer, drizzle with oil, and wrap in foil.
- Peel the outer shell off the garlic. Cut the top quarter inch or so off the heads of garlic to expose the cloves.
- Drizzle with oil, and wrap each head of garlic in foil.
- Bake the shallots, ginger and garlic for 15 minutes.
- Remove the ginger, increase the temperature to 400, and continue roasting the shallots and garlic for another 30 minutes. They will get very soft and have great flavor.
- After the first 15 minutes of the above roasting, soak the chilies in boiling water for a good 15 minutes.
- Remove from the water.
- To make the paste: add all the ingredients to a food processor.
- Pulse or puree until the ingredients form a paste.
- Cut the chicken into 1" cubes.
- Heat a Dutch oven on medium heat. Add the oil.
- When the oil is hot, add the chicken and brown on all sides.
- Add approximately 1/2 of the yellow curry sauce.
- If the sauce is not creamy enough for you, just add some chicken stock 1/4 cup at a time.
- Let the chicken simmer for 15 - 20 minutes.
- Serve and enjoy!
Curry Ingredients in Cuisinart
The final sauce looks rich, creamy and thick.
Curry Sauce
Since all the work is in the sauce, and not that much, all that is needed is to brown the chicken.
Chicken Curry
Im confused by the instructions. Im clear up through 15, its after that i get messed up. 16 say to add 1/2 the yellow curry sauce. What yellow curry sauce? I thought thats what we were making. Where does that come from? Am i supposed to add The curry powder, turmeric, etc. to the paste? Can you clarify, please?
Looks like its says that in the pics below the instructions. So nevermind i suppose. Wouldve been nice to see in the step by steps though
Chris, I am sorry the instructions were not clear. Seems like you figured it out. Let me know how it turns out.
Turned out pretty well. Could not for the life of me find anyone who sells lemongrass paste so i had to make my own. Wasnt hard just an added step. I also subbed olive oil for the safflower oil. It was a hair spicy for my kids, but they still ate it up!
I am so glad it worked for you. It is a bit spicy! How old are your kids?
They are 11 and 8 but love all kinds of crazy foods
I love all curries from all countries and this looks like a really delicious one. Great recipe.
Some of the best Indian food I have ever had was in London Janette.
This looks like a great recipe, I love curry!