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Spicy Indian Chicken Recipe

September 3, 2007

My Belgian dad Leo asked for instructions to make the dish Punkin blogged about last week. I don’t really follow a strict recipe but go by smell and taste, but here’s my best guess. It’s spicy – you’ve been warned!

Mix 3-4 Tbs. of curry paste with two chicken breasts, cut into bite-sized pieces. While preparing the rest of the ingredients, allow to marinate in the fridge. If you can’t find spicy curry paste in a jar similar to the one pictured (which is AWESOME), you can make your own. Instructions are provided at the end.

Heat 5 Tbs. vegetable oil in a large saucepan and add 2 bay leaves and 1 tsp. cardamom pods (crushed to expose the seeds a bit). Add 1 onion, large and thinly sliced. Fry until light brown. Stir in 1 tsp. turmeric, 3 tsp. cayenne pepper, and chicken pieces (with as much of the marinade as you can scrap out of the bowl). Cook, stirring occasionally, until chicken is cooked through (~15 minutes).

Add 1 tsp. salt, 8 garlic cloves (minced), 1 Tbs. ginger root (thinly sliced), and 2 tomatoes (skinned and quartered), and 1 bell pepper (cut into chunks). I often throw in a few hots peppers as well. Cook for 5 minutes, stirring.

Add 2 Tbs. lemon juice, stir well, cover, and simmer gently for about 10 minutes. Sprinkle with a little desiccated coconut and serve over basmati rice.

To make curry paste instead of using store-bought:
3 Tbs. vindaloo masala spice blend
3 tsp. vineagar
2 tsp. vegetable oil
2 tsp. salt

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