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Curried Chicken

Based on a wonderful recipe from Bon Appétit these two dishes, chicken and a vegetarian alternative, are bursting with flavor and spice. A complex set of flavors combine to give the wonderful curry sauce depth and character. It’s one the best Indian curry I’ve ever had. For the vegetarian version substitute tofu, baby carrots, water chestnuts or just about any other veggie you wish but try to avoid veggies with a high water content unless you steam them first. The sauce is the star here so be as creative as you wish. This could be served with any pasta or rice but to be true to the dish and to add yet more wonderful flavor I recommend Basmati rice.

For the Sauce

¼ cup peanut oil
3 cups chopped onion
¼ cup finely minced ginger
4 cloves garlic, minced
¼ cup curry powder
1 teaspoon ground cumin
¼ teaspoon cinnamon
2 dried Chile de Arbol (or other appropriate chile), crushed (this is optional)
2 tablespoons all purpose flour
1 cup plain yogurt
¼ cup tomato paste
3 cups chicken or vegetable broth
1 cup unsweetened apple sauce
½ Ccup sour cream

With Chicken

2 lbs boneless, skinless chicken cut into ½" x 2" pieces

With Veggies

These amounts are approximate. Adjust to suit your needs.

2 cups baby carrots, steamed until just tender
1 can water chestnuts, sliced
1-10 ounce pkg frozen peas
2 cups tofu, cut into ¾" x ¾" pieces

Heat oil in heavy pan over medium heat. Sauté onions until they begin browning, about 15 minutes. Add the ginger and garlic; sauté 1 minute. Add curry, cumin and cinnamon; sauté 1 minute.

Add the flour, then the yogurt and tomato paste stirring constantly until fully incorporated and the sauce is smooth; about 1 minute. Add broth and applesauce. Bring to a boil, reduce heat and simmer until sauce thickens, stirring frequently, for about 30 minutes.

For Chicken Curry

Add chicken to sauce. When sauce returns to a boil, simmer until chicken is almost cooked through, about 5 minutes. Add sour cream and return to the simmering point. Cover, remove from fire and let sit for 15 minutes.

For Vegetable Curry

Add the carrots, peas, tofu and water chestnuts. Add sour cream and return to the simmering point. Cover, remove from fire and let sit for 15 minutes.


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