How to cook curry chicken from scratch
Curry sounds intimidating, but it's not so tricky. Try this beginner's approach to curry chicken from scratch and bring the taste of India to your home.
Tue, Nov 08, 2011 at 02:27 PM
We never ate Indian food when I was a kid, except for this recipe. I am pretty sure my mother got it out of The Joy of Cooking. I’ve altered it a tiny bit (for instance, the book calls for raisins or currants and I don’t really care for that.) And of course I made it all organic, with brown basmati rice (which was definitely not found in my house growing up!). But it is a yummy, warm dinner for a cold winter night. I made it not spicy so my kids would eat it, but if I was making it for myself, I would definitely spice it up. I have often thought that making Indian food is really hard, but this recipe makes me think it might be easier than I thought. More Indian food to come! (I really want to figure out mulligatawny soup and daal — yum!)
And my kids loved it, too!
Curry Chicken from Scratch
- 1 cup flour
- 3 tablespoons butter
- 4-6 pieces chicken, with or without skin and bones
- 1/4 cup olive oil
- 3 teaspoons curry powder
- 2 cups fresh or canned tomatoes
- 1 green pepper
- 1 clove garlic
- 1 onion
- Salt and pepper, to taste
- Slivered almonds (optional)
You'll want to serve with organic brown basmati rice, which takes about an hour to cook, so put the rice on first, then follow the rest of this recipe.
Preheat the oven to 375 degrees, and start with a pan that can go from stove top to oven.
Put the flour in a bowl and coat the chicken pieces in the flour (with a little salt and pepper added). I used chicken pieces with skin, but I think from here on out I will use boneless breasts.
Melt the butter in the pan on top of the stove, and put the chicken in to brown on both sides. Remove and set aside.
In the same pan with all the butter/chicken drippings, add the olive oil and curry powder, and let the curry powder start to foam (somehow that brings out the best flavor).
Then add the garlic, green pepper, and onion to sauté. When it’s all browned a bit, add the tomatoes and stir it up.
Put the chicken back in with the sauce, and pop it in the oven for about 40 minutes, until it’s all bubbly and cooked.
While the chicken is in the oven, toast some slivered almonds (as many or as few as you like) on the stove or in the oven to sprinkle on top at the end.