It was time for me to get off my butt and make something. Over the last several months life kinda just got in the way and I lost my motivation to cook (and eat well). The last few days my desire to cook and be a bit healthier overcame everything else which lead me to venture back into the kitchen. This dish – Chicken Curry and Rice.
Sorry to say there are no pictures with this one, just the recipe and my thoughts.
Chicken Curry Recipe
- 1 small yellow onion
- 2 cloves garlic
- Fresh Ginger root (4 oz)
- 1 lb Chicken (I suggest dark, not white)
- 1 cup tomato paste
- 3/4th cup plain yogurt
- 3/4th cup coconut milk
- 3 tbsp Curry powder
- 1 tsp cinnamon
- 1 tsp paprica
- 1/2 tsp sugar
- 1 tsp garam marsala
- 3 tbsp Olive Oil
Start off by dicing your onions, garlic and cutting your chicken into “chunks” or cubes.
Brown your onions and garlic in a large, deep, pan, while using the Olive Oil to prevent burning. Once brown, add in your spices and stir until a rough paste. This part of the process shouldn’t take more than 3 to 5 mins.
Next add your chicken, tomato paste, yogurt and coconut milk. Mix so that all ingredients blend together and simmer on medium/medium high heat for roughly 20 minutes. Make sure you stir on a regular basis to prevent the sauce from separating, sticking and/or burning. At the 20 minute mark use a garlic press to add the fresh ginger. Stir and cook for an additional 10 minutes.
At this point your dish is ready. Serve over rice.
Thoughts
1) I made two mistakes with this dish. First, I used chicken breast instead of dark chicken meat. Big mistake as the taste of the dark meat significantly adds to the taste. Something about the white meat just stands out. Second, pick a good rice. I would suggest jasmine rice.
2) The yogurt made for a really thick sauce, and I love it. My previous curry used cream. Not sure which I prefer.
3) I’m not 100% sold on the use of tomato paste. I had used tomato sauce in the past and think that is the way to go. The paste add too much of a marinara taste to it.
4) There was a nice after taste to the sauce but I cannot identify what exactly it was.
In the end, I would say this was a solid dish. There needs to be some experimenting with the taste of the sauce. I cannot place my finger on it – it’s not bad, I actually really like it, but there is something… missing…
If you have any good curry recipes please do let me know. Enjoy.
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#1 by Wandering Coyote - July 30th, 2009 at 10:03
Yay! Nice to see you cooking again – and posting here, too!
#2 by Van - July 30th, 2009 at 12:24
Yes, it is good. I *really* enjoyed the time in the kitchen and it was good to actually have a home cooked meal. Even if it could be changed up in the future. =)
#3 by Wandering Coyote - July 30th, 2009 at 17:02
I’m glad you enjoyed the cooking. It’s a great way to de-stress, and it always helps to have a good home-cooked meal! What – have you been living on take-out all this time?
#4 by monicajane - July 30th, 2009 at 20:04
Funny, the first thing I thought when I read the ingredients was “ooohhh, too much tomato paste! I would use sauce!”
and then I later read the comment you wrote that confirmed my gut reaction.
otherwise sounds awesome. and I’m going to give it a shot soon…
also I prefer dark meat chicken for just about everything…but many people just don’t. When you’re eating all organic it’s a heck of a lot cheaper too!
love the yogurt and the coconut milk especially and would like to try the cream for variation as well.
thanks and it is good to see you again!
#5 by Van - July 30th, 2009 at 21:31
Sad to say but yet, mainly on take out for the last several months. I knew that cooking was therapeutic but I didn’t realize how much so until yesterday evening. The whole takeout thing was…um… a bit sick after awhile.
#6 by Van - July 31st, 2009 at 16:18
Yea, a wee too much on the paste, sauce is the way to go! In the past I used chicken both in place of the coconut milk… and I think I’d use that once again.
I’m also a fan of the dark meat chicken, I used the breast simply for the ease of prep. Mistake. Now the dark would win out any time!
It’s good to see you and it’s good to be back!
#7 by Bob - July 31st, 2009 at 17:04
Welcome back! It sucks when life keeps you from cooking, but it’ll happen. Heh. I’m not a big curry fan, but I have a sister who can’t get enough of it. I’ll ask her if she has any good recipes. A cup of tomato paste seems like a lot, I don’t think I’ve ever used more than a couple tablespoons in any given dish. I think you and monicajane are right, sauce would probably be your best bet.
#8 by Van - July 31st, 2009 at 21:44
Hey Bob! Thanks for the warm welcome. =)
I’ve never really cooked much with paste in the past so I wasn’t really sure… I just gave it a go. You learn and adapt.
I wasn’t a big curry fan in the past but I started enjoying it about two years ago. I found out that my lack of enjoyment was because the dishes I ate/made didn’t have a balance. The curry was the main spice. Once I learned to use curry as a compliment I really began to appreciate it. The same goes for saffron.
Hope life is treating you well, I’ll be stopping by soon as (and other co-bloggers) begin to get things moving again.
#9 by Tina - August 6th, 2009 at 10:12
I am a curry fan and this is appealing. It is nice to see you post again! My internet connections have bene spodic so I don’t get on as much as I’d like.
#10 by Van - August 6th, 2009 at 17:56
Hi Tina!
Good to see you as well. I actually have a MUCH better curry dish that I did some time back. I’ll post that info this evening.
V
#11 by Van - August 7th, 2009 at 02:46
Hi Tina!
Here is the other curry dish I did back in march (over at my personal site – before yeswecook came around).
http://vansantos.com/2009/03/chicken-curry-and-veggie-pakora-dinner-recipes-too/
I strongly suggest this one.
Enjoy.