Zahra's Chicken Curry
A rich chicken curry made with coriander powder and jalapeño chili,
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Ingredients
1½ pounds boneless, skinless chicken breasts, diced into 1-inch cubes
3 TBSP olive oil
1 tsp garlic, peeled and minced fine
1 tsp ginger, peeled and grated
salt and black pepper to taste
1 medium onion, peeled and chopped fine
1 tsp coriander powder
1 tsp cumin powder
½ tsp turmeric powder
2 tomatoes, chopped fine
1 medium jalapeño chili, seeded and chopped fine
660 grams boneless, skinless chicken breasts, diced into 2.5-cm cubes
3 TBSP (45 ml) olive oil
1 tsp (5 ml) garlic, peeled and minced fine
1 tsp (5 ml) ginger, peeled and grated
salt and black pepper to taste
1 medium onion, peeled and chopped fine
1 tsp (5 ml) coriander powder
1 tsp (5 ml) cumin powder
½ tsp (2.5 ml) turmeric powder
2 tomatoes, chopped fine
1 medium jalapeño chili, seeded and chopped fine
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Instructions
- Pierce chicken with a fork or sharp knife for marinating purposes.
- Marinate chicken in 1 TBSP (15 ml) olive oil, with the garlic, ginger, salt and black pepper. Set aside for 30 minutes.
- In the meantime, in a stovetop skillet, heat 2 TBSP (30 ml) of remaining olive oil in a pan and sauté onions over medium heat.
- Add in the coriander, cumin, and turmeric powders, and stir quickly.
- To make sure spices do not burn, immediately add in the tomatoes and jalapeño chili.
- Stir slowly until tomatoes are well blended and mixture has a spicy flavor.
- Finally, add in the chicken pieces, and allow to cook until done, approximately 20-30 minutes.
Nutritional Info
Storage
Notes
In our family, we always have our challenges around the dinner table with a push and pull situation: "Eat your veggies," "Finish your chicken," "less treats and more food," and so on. So we were very pleased when after an extended trip to Bombay, our daughter Zahra proclaimed that Chicken Curry was her "favorite dish in the whole world."
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