Hello, My Friends,
Finally as promised our Tauraso Family Chicken Curry. Do you like Indian Food & Curries? I know I sure do! More and more these days and not just for the amazing flavors but for the health benefits. Many of the spices used to make curries are known anti-inflammatories. So in this house that is a win-win. Below is our family curry recipe. Mike and I worked on several different variations until finally, I think we hit the mark. #marriedtoachef. I hope you go out of your comfort zone and try this out or share how you prepare your curry dishes. #alwayswillingtotrysomethingnew ( almost always – lol)
Finally, we were able to recreate a fantastic curry at home.
- 2 pounds chicken breasts boneless, skinless, all natural 3/4 inch cubes
- 1/4 cup canola oil, clarified butter ( aka Ghee) enough to coat bottom of dutch oven
- S&P to taste
Mixture for food processor keep seperate
- 2-4 thai chilies (reserve 1- 2 chiles split for dry herb mix) chopped and this is all up to your liking and heat # ( save 2 for dry herb mix)
- 1 thumb ginger peeled chopped into Cuisinart
- 1/4 - 1/2 yellow onion rough chopped will go into Cuisinart
- 5 cloves of garlic peeled rough chopped into Cuisinart
Herb Mix - keep seperate
- 3 dried bay leaf
- 8 cardamon seeds cracked open by placing flat edge of knife over it and press
- 1 cinnamon stick
- 1-2 Thai chiles split
Spice Mix - keep seperate
- 1 tbsp tumeric powder
- 1 tbsp Garam Masala
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon black pepper
- 2 teaspoon madras curry Powder
- 1/2 can curshed tomatoes
- 2 tbsp tomato paste
- 3/4 - 1 cup regular yogurt
- 1 cup water ( use filtered if you have for all you cooking)
- 1/2 cup fresh cilantro rough chopped
Put oil or ghee in heavy bottomed Dutch Oven or braising pan. Bring to med-high heat and brown chicken breast pieces. Remove from pan when they have a nice color - see photo - set aside.
Add the Herb Mix to the pan and cook for about 30 seconds. scraping the bottom of the pot vigorously. Add the Spice Mix and cook for another 30 seconds. Add the pureed onion /ginger/ chiles and cook for about 5 minutes scraping the bottom of the pan every so often. Add the Tomato mix and water. Incorporate well and cook for about 8-1 minutes. Add your chicken breast back to pan ( plate juices as well) then cook until tender. About 10 more minutes. When it is finished add your fresh cilantro and enjoy!
We like to serve this over a bed of Basmati Rice and warm Nann topped with yummy Raita, an Indian yogurt sauce. Raita simple to make use 1/2 cup yogurt, thinly sliced carrot, and grated cucumber. S&P to taste mix and chill add to your dinner and dip your Nann in it! Try and tell me that's not a little piece of heaven on a plate.
I hope you try it out and let me know how it goes by commenting below also tell me what else you want to see food/cooking-wise!