By In The Kitchen With Stefano Faita
INGREDIENTS
Chicken Curry
4 small chicken breasts or 6 chicken thighs, boneless and skinless
Salt and freshly ground pepper, to taste
2 tbsp. garam masala
2 tbsp. to 3 tbsp. vegetable oil
2 tbsp. butter
1 onion, diced
2 garlic cloves, chopped
1 tbsp. minced ginger
1 fresh chile pepper, such as green finger chile or jalapeno
2 tbsp. Indian curry paste
1 (28-ounce) can diced tomatoes
1 (14-ounce) can coconut milk
2 tbsp. all natural peanut butter
Juice of 1/2 lemon
Handful chopped cilantro or mint
Basmati Rice with Peas
1 1/2 cups basmati rice, rinsed
2 1/2 cups water
1 cup frozen peas
Pappadums with Easy Yogurt Dipping Sauce
1 package store-bought pappadams
1 1/2 cups plain yogurt or plain Greek yogurt
3/4 cup mango chutney, store-bought
PREPARATION
Chicken Curry
Cut chicken into large chunks. Season chicken with salt and pepper and garam masala.
Heat 2 tbsp. oil in a large skillet over medium heat. When oil is hot, add butter and chicken and cook until chicken is browned on both sides, about 3 to 5 minutes. (The chicken doesn’t have to be cooked through as it will get added back to the pan to finish cooking.) Remove from pan.
If pan looks dry, add 1 tbsp. more oil. Add onion, garlic, ginger and chile. Cook, stirring occasionally, until vegetables start to soften, about 2 to 3 minutes. Add curry paste. Cook, stirring, until spices are fragrant, about 2 minutes.
Add tomatoes, coconut milk and peanut butter. Bring to a boil. Reduce heat to a simmer. Add chicken back to pan. Continue to cook until chicken is cooked and sauce has thickened and flavours marry, about 10 minutes. Stir in fresh lemon juice and cilantro. Serve with Basmati Rice with Peas and Pappadums with Easy Yogurt Dipping Sauce.
Basmati Rice with Peas
In a small saucepan, add rice and water. Stir. Bring to a boil over high heat. Reduce heat to low. Add frozen peas. Cover and cook for 15 to 18 minutes. Remove from heat. Let stand covered for 5 to 10 minutes. Fluff with fork and serve.
Pappadums with Easy Yogurt Dipping Sauce
Heat pappadums according to package directions.
For the Easy Yogurt Dipping Sauce: combine yogurt and mango chutney. Serve with pappadums.
Yield: 4 to 6 servings.