As promised, I bring you the second recipe I tried from the most recent issue of Food Network Magazine: Tomato-Yogurt Chicken Curry. Overall, the concept and the base of the recipe was pretty good, I would just up the spices a bit according to your liking.
Tomato-Yogurt Chicken Curry (Serves 4-6)
Slightly adapted from Aarti Sequeira, Food Network Magazine
- 2 tablespoons peanut or canola oil
- 1 teaspoon cumin seeds
- 1 medium red onion, finely chopped
- 2 bay leaves
- 1 14.5-ounce can whole plum tomatoes
- 5 cloves garlic
- 1 1/2-inch piece ginger, peeled and roughly chopped
- 3-4 dried arbol chiles, stems removed
- 1/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 2 pounds skinless, boneless chicken breasts, cut into cube size pieces
- 2 medium red-skinned potatoes, cut into 1-inch cubes
- 1 teaspoon honey
- Kosher salt
- 2 tablespoons plain whole-milk yogurt, preferably Greek style
- 1/2 tsp garam masala
- Cooked basmati rice, for serving
- Chopped fresh cilantro, for topping
Toast the cumin: Heat the oil in a large, deep pot over medium heat until it shimmers. Sprinkle in the cumin seeds and stir; they should sizzle on contact, become fragrant and darken slightly.
Caramelize the onion: Immediately add the red onion and bay leaves to the pot. Cook, stirring often, until the onion is dark chestnut brown, 12 to 15 minutes.
Make the tomato base: While the onion is cooking, drain the juice from the can of tomatoes into a liquid measuring cup; set aside. Puree the tomatoes, garlic, ginger, chiles, turmeric and paprika in a food processor.
Sauté the base: Add the tomato base to the onion mixture and cook, stirring, until thick and paste-like, 10 minutes. When the mixture starts sticking to the bottom of the pot, add the chicken and potatoes. Cook, stirring, until the chicken is opaque and the sauce clings to the meat and potatoes, about 5 minutes.
Simmer the curry: Add the honey to the reserved tomato juice, then add enough water to make 1 1/2 cups of liquid; pour into the pot. Season with salt to your liking and bring to a boil, then reduce the heat to medium low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, 25 to 30 minutes.
Adjust the seasoning: Gently stir the yogurt into the curry. Taste for seasoning and add salt, if necessary. Sprinkle with the garam masala and serve over rice. Top with cilantro.
Like I mentioned, it’s a good base for a curry but I feel I would up the spices. Other than that, it was great with the basmati rice and naan bread I served.
So, yesterday at my parent’s house, my brother and his wife came over for dinner. We decided that we were in the mood for burgers so we picked up Hamburger Hamlet. I ordered a turkey burger with avocado and jack cheese with a side of garlic fries.
It was a great turkey burger!
This morning I had an English muffin with peanut butter for breakfast.
I got packed and hit the road for San Diego. Before picking up the kids from school, I stopped at Jersey Mike’s for a turkey and provolone sandwich.
Their sandwiches are SO good. I got the hot pepper spread on mine. I highly recommend it.
The rest of the afternoon was spent doing laundry and packing. Yes, more packing. Part two of my friend Lauren’s birthday is a night away in Newport Beach with our friends. We are leaving tomorrow morning, going to go shopping, and then have a low-key night at the hotel. I’m really looking forward to it!
My husband is out late tonight and I wasn’t feeling inspired for anything special for dinner so I had a super boring turkey sandwich.
Some nights you just have to keep it simple.
Any fun plans for the weekend?