Credit for this recipe really goes to Chef Phil Crispo, formerly a professor at The Culinary Institute of America, who once gave me great advice about Indian cooking. He said, if you're serious about cooking and unable to travel on a food expedition to India, do what I did. Seek out the best local Indian restaurants. Choose a dish and try to recreate it. It may take weeks or even years to master, but in the end, he explained, you will have a restaurant-worthy dish to impress your guests. Best of all, the recipe will be your own.
With that in mind, I ventured out for a solo Indian lunch. I ate, noting the spices I could identify and taking a guess at those I couldn't. Of everything I tried, this chicken entree was my favorite. I spent several years perfecting it, before presenting the dish to a number of my personal chef clients for a taste test. It received rave reviews and became a popular request.
With that in mind, I ventured out for a solo Indian lunch. I ate, noting the spices I could identify and taking a guess at those I couldn't. Of everything I tried, this chicken entree was my favorite. I spent several years perfecting it, before presenting the dish to a number of my personal chef clients for a taste test. It received rave reviews and became a popular request.
There are a few ways to modify the recipe. For example, the curry leaves are listed as an optional ingredient simply because they may not be available in your area, but they do add an element that nothing else can - if you can find them. The spicy heat of this dish is mild as written, but can be adjusted to taste. Chili powder sold by an Indian grocer for instance, is much hotter than the Spanish chili powder sold in the regular supermarket. Traditionally, clarified butter called "ghee" is used to cook most Indian meals. However, butter or olive oil may be substituted. For the most flavor, chicken thighs are best. However, those looking for a healthier version may opt for chicken breast.
Ingredients:
2 tablespoons ghee, butter OR olive oil
1 teaspoon Garam masala
1 medium yellow onion, diced
1 green chili, minced
3 cloves garlic, minced
1 tablespoon finely grated ginger
1.5 lbs. boneless, skinless chicken thighs or breasts, cubed
1/2 tsp freshly ground black pepper
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 can unsweetened coconut milk
2 tablespoons tomato paste
2 tomatoes, diced
salt to taste
4-6 fresh curry leaves, stems removed (optional)
Directions:
Heat the olive oil in a large fry pan over medium-high heat. Add the Garam masala directly to the oil, heating until it begins to bubble. Stir in the onion and green chili. Sauté until the onions become transparent. Add the garlic and ginger. Sauté for one minute, then add the chicken and cook until it begins to brown, stirring occasionally. Add the black pepper, chili and turmeric powders. Gently whisk the coconut milk and tomato paste into the pan. Add the diced tomato. Reduce the heat to low and simmer, covered, until the chicken becomes tender and the sauce thickens, about 20 minutes. Season with salt to taste. If using, add the curry leaves and remove pan from heat. Serve with traditional basmati or brown rice and my Indian Vegetable Medley side dish.
Yield: 4 servings
2 tablespoons ghee, butter OR olive oil
1 teaspoon Garam masala
1 medium yellow onion, diced
1 green chili, minced
3 cloves garlic, minced
1 tablespoon finely grated ginger
1.5 lbs. boneless, skinless chicken thighs or breasts, cubed
1/2 tsp freshly ground black pepper
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 can unsweetened coconut milk
2 tablespoons tomato paste
2 tomatoes, diced
salt to taste
4-6 fresh curry leaves, stems removed (optional)
Directions:
Heat the olive oil in a large fry pan over medium-high heat. Add the Garam masala directly to the oil, heating until it begins to bubble. Stir in the onion and green chili. Sauté until the onions become transparent. Add the garlic and ginger. Sauté for one minute, then add the chicken and cook until it begins to brown, stirring occasionally. Add the black pepper, chili and turmeric powders. Gently whisk the coconut milk and tomato paste into the pan. Add the diced tomato. Reduce the heat to low and simmer, covered, until the chicken becomes tender and the sauce thickens, about 20 minutes. Season with salt to taste. If using, add the curry leaves and remove pan from heat. Serve with traditional basmati or brown rice and my Indian Vegetable Medley side dish.
Yield: 4 servings
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