September 20, 2010

Indian Curry

I wanted to make Indian Curry, so I scoured the internet for recipes. There are a ton out there, and they vary widely. After getting the basic idea, and knowing what ingredients I prefer, I set out to make my own version. I thought it turned out great! Even my kids who initially turned their noses up at it, ended up liking it.

I served it with Naan bread made from "Artisan Bread In Five Minutes a Day" dough. (Totally in love with ABin5, I am.) See how to make it here. It requires a bit of work, and I didn't use ghee (clarified butter) so my kitchen got a bit smoky. But it was worth it! Yum!
What do you know? I finally took a photo
of something I made, and it's a terrible one.

Indian Curry (Chicken or Vegetarian)
adapted from all over the internet

I kind of just used what I had on hand, and I didn't measure anything, so these amounts are all approximate:

3 T. olive oil
1 c. carrots, chopped
4 green onions, chopped (I used the whole thing)
3 stalks of celery, chopped
1 red bell pepper, chopped
4 cloves garlic, crushed
1-2 T. curry powder
1 tsp. cinnamon
1 tsp. paprika
1 tsp. ground ginger
1 T. sugar
1/2 tsp. coarse salt (to taste)
1/2 tsp. cayenne pepper
3 chicken breasts, cut into bite-size chunks* (OPTIONAL: You could sub in potatoes.)
1 c. greek yogurt (or sour cream)
1/2 can coconut milk (the can was 13.5 oz.)
1 T. lemon juice

Saute the veggies and garlic in the oil until almost tender; stir in the seasonings and sugar, and cook a minute or 2 longer. Add remaining ingredients and simmer about 5 minutes. Serve over rice or with naan bread. (I wrapped it in a piece of bread for my kids to make it easier for them to eat, but I just tear off a piece and use it to scoop.)

*I used chicken breasts that were already cooked and just cut them up. If you use raw, just saute the chunks after the veggies and then simmer a little longer until the chicken is cooked through.

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