Thursday, November 3, 2011

Chicken Curry with Indian Puppodums

This is a great dish, and it's quick and easy.

Recipe for two:
1 cup jasmine rice
1 large skinless chicken breast, sliced
1/2 cup red onion, chopped
1/2 sweet potato, cubed
2 teaspoons garlic, finely chopped
2 teaspoons ginger, finely chopped
Juice from a lime
1 cup stock
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 tablespoons curry powder
1/2 cup whole milk Greek yogurt
1 tablespoon coconut oil
1 teaspoon each salt and pepper

Garnish with 2 scallions thinly sliced or you can use chives

First get your rice going, by placing rice in a small pot, add a pinch of sea salt and a little olive oil. Over high heat stir rice until you can hear it start to cook (don't brown), then add stock or water, enough to cover rice by about 1/4", bring to a boil, reduce heat to low and cover.

Thinly slice chicken and season with salt and pepper, then in a large heavy saute pan, over high heat, add the coconut oil.  When oil is hot add chicken and brown on both sides. Remove cooked chicken from pan and place on a dish to rest. Still over high heat add the onion and sweet potato and cook until almost done, then add ginger and garlic, keep stirring ingredients so not to burn.

Reduce heat to medium high and add cumin and curry powder, stir and coat onion and sweet potato, then add stock, lemon juice and tomato paste. Stir and reduce heat to low and add yogurt and stir, add chicken and cook for a couple of minutes with heat still on low. Cook a little more enough to warm chicken, by this time your rice should be done.

Now fry your puppodums in a little olive oil -- the trick to these tasty little lentil rounds is when the oil is hot, with a pair of tongs place puppodum in oil and turn it over on the other side, keep doing this as they cook very quickly. Serve over rice and garnish...

Bon Appetit!

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