I love spicy food! Curry chicken and Indian cuisine definitely satisfies my spicy cravings. This meal can be very simple to prepare, and carb friendly if you omit the potatoes.
1 whole chicken (3 lbs), cut into pieces
1 tbsp salt
1 tbsp black pepper
1 1/2 tsp paprika
1/4 tsp cayenne pepper
1 tsp curry powder
2-3 tbsp oil; coconut, olive or vegetable
2 tbsp curry powder
1 tsp all spice (my fave)
1 tsp turmeric
1/2 chicken bouillon cube
2 springs of thyme, or 2 tbsp of dried (chopped)
1 onion, finely chopped
3-4 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
3-4 cups water or chicken broth
1-2 tbsp tomato paste or ketchup
1 can chick peas, drained (optional)
2 russet potatoes, peeled and cubed (optional)
garnish with a dollop of greek yogurt, dried, chopped apricots and dates, cilantro and toasted chopped pine nuts
1. Season chicken with salt, pepper, paprika, 1 tsp curry powder.
2. In a large cast iron pot, bring oil to medium-high heat and brown chicken. Approximately 5-7 minutes each side.
3. In a small bowl, add remaining curry powder, all spice, turmeric, chicken bouillon, and thyme.
4. Remove chicken and set aside.
5. Sauté onion, garlic, jalapeno, and spices for a couple of minutes. Do not brown.
6. Slowly add the water and tomato paste to the pot, and blend it to a paste with an emersion blender.
7. Add the chick peas, potatoes, and chicken to the pot and more water if needed.
8. When the liquid returns to a boil, reduce heat to low and simmer for approximately 30-40 minutes. Potatoes should be soft and chicken tender. Cook longer to thicken the sauce.
9. Serve with basmati rice.
*Image of “curry chicken” via Shutterstock.