Chicken Curry with Homemade Roti by Teanna DiMicco of Sporkorfoon.com

While I suffered from the killer cold from outer space this weekend, the only thing I craved was spicy foods.  I hoped that it would: A. Allow me to taste strong spices since I couldn’t taste anything else and B. clear my nasal passages. 

Well, this dish definitely did the trick.  I love Indian food because it is so complex, yet is relatively healthy.  I added what felt like 1000 seeds from the chili peppers and kept pouring pepper sauce into the dish.  It definitely cleared up my stuffy nose for the time being, yet still seemed pretty subtle in spice for me.  However, when my boyfriend took a bite, his face flushed red and he reached for the water. So you may want to take note when making this dish that you might want to tone down the spices a bit.  

This is a fantastic dish that incorporates a lot of wonderful spices and flavors and pairs perfectly with basmati rice and homemade roti.  

Curry Chicken Recipe Serves 4

1 cinnamon stick
4 bay leaves
1/2 teaspoon ground cloves
1 1/2 teaspoons grated ginger
2 garlic cloves, crushed
2 tablespoons ground coriander
1 1/2 tablespoons ground cumin
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon mustard seeds
3 tablespoons Vegetable Or canola 0r sunflower oil
4 chicken breasts, cubed
2 Tomatoes & 1 Can Crushed tomatoes
2 medium yellow onions, coarsely chopped
1 or 2 Cut chilis
1 tablepsoon pepper sauce (optional)
1 1/2 teaspoons salt

Heat oil in a large saucepan over low heat. Add cinnamon stick, cloves, and bay leaves and cook for 5 minutes or until fragrant. Add onions saute until golden brown. Add crushed pepper, garlic, ginger to the onions and cook for 5 minutes.

Add the chicken to the onions. Cover and cook for 10 minutes, stirring occasionally.  

Add the remaining spices and mix well. Stir for a couple of minutes letting it setle into the beef. Then Reduce heat to medium, cover dish and let it cook for another 5 to 10 minutes stirring inbetween so that beef does not stick to bottom of dish .

Add the crushed tomatoes can and also the cut tomatoes and stir well . Let it cook for another 15 minutes or so stirring and checking the dish inbetween or until beef is tender.

For more of Teanna’s incredible recipes please visit her at www.sporkorfoon.com

blogs Features Food and Wine food, recipe, Sporkorfoon.com, Teanna DiMicco