Indian curry fest

Lately in the mornings, this is what I’ve been waking up to. Not that it has anything to do with Indian curry, just thought I’d throw it in there…

I’m a big international food-lover. Chinese, Japanese, Thai, Greek, Mexican, Italian, Indian, etc.-as long as it’s authentic and not the Americanized version. This love usually leads to big flavor meals. Plus, I have an iron constitution and can stomach a lot. So, this particular fest started with sweet potatoes. Those aren’t the most Indian, I’m aware, but I wanted something for those family members who needed something a little less curry-ful. This photo doesn’t really do these garden potatoes justice in terms of size. It’s of the entire sink, which was obviously clogged with dirt and potato hairs. Much time was spent scrubbing and peeling these babies. If you make these, I would assume you would have store bought potatoes and that your life will be somewhat easier because of it. These were chopped into “fries,” sprayed with PAM and then sprinkled either with brown sugar and cinnamon or a curry mixture. Bake at 425 for about 45 minutes, making sure to stir. For the chicken curry, I used a basic recipe, but naturally tweaked it. It’s what I do.

2 white onions, sliced and 2 garlic cloves, minced. Softened in a skillet until brown.

Curry spice mixture, ginger, cinnamon, red pepper, paprika, sugar(or sweetener), and a bay leaf. 4 chicken breasts, skinless and boneless, cut into cubes.The spice mixture is added to the onions, then the chicken, the Greek yogurt, tomato paste, and milk. Bring to a boil and then let simmer. This would also be fantastic over basamati rice!

Official recipe:

Olive oil/ cooking spray

2 small white onions, chopped

2 cloves of garlic, minced

4 tablespoons curry

2 teaspoons cinnamon

2 teaspoons paprika

1 teaspoon ginger

pinch of sugar/sweetner

1 bay leaf

salt to taste

4 boneless, skinless chicken breasts, cubed

3 tablespoons tomato paste

1 cup Greek yogurt

3/4 cup milk (coconut milk would be delicious too)

pinch cayenne pepper

Directions:

Heat pan up with oil/spray. Cook onions and garlic, about 5 mintues, until browned. While it’s cooking, mix all the spices together. Add the spice mixture to the onions. Add the chicken and stir. Add yogurt, milk, and tomato paste. Bring to a boil, reduce and let simmer. Remove bay leaf before serving.

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About thegypsycook

I'm a 22 year old who just graduated college and moved to Dallas to look for a job and help out my 75(!)year-old cousin. I'm a type 1 diabetic runner and I love being in the kitchen-cooking, baking, cleaning.
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