Kareen’s bio: When not enjoying the occasional guest post on her favorite blogs, Kareen blogs as the HiveMama at HiveMoms.com, the #1 website for finding play dates and babysitting co-ops.
Do you stay away from curries for fear of a heartburn attack, or like me, to avoid the post-lunch sleepies? This recipe is my way of scoring the taste without the hangups. It’s a milder curry that’s light yet tasty on the palate, without the heaviness of coconut milk or cream. I have a feeling that those who are lactose-intolerant will like this too.
Ingredients (Serves 4-6)
- 1 1/2 lbs of boneless chicken thighs, cut into 1-inch bite-size pieces.
- 1 small/medium red onion, roughly chopped.
- 2 medium potatoes, diced into small cubes, seasoned with ground black pepper and coarse sea salt.
- 3 tomatoes, each cut into 8 pieces. 2/3 cup chicken stock. 3-4 tbsp ghee or butter or peanut oil for sauteing (an oil that doesn’t burn easily)
Seasoning For Chicken
- 2 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp onion powder/granulates
- 2 tsp garlic powder
- 1 tsp chilli powder
- 1 tsp ground black pepper
- 1/2 tsp coarse sea salt/kosher salt
- 1 tbsp peanut oil
(BTW, if you’re feeling lazy, go ahead and substitute the first 5 powders with your favorite curry powder. No sacred cows here – you’ll just end up with a slightly different curry flavor.)
1. Season the chicken at least 1 hour in advance. Let it go overnight if you wish.
2. Set a deep saute pan on medium heat and heat up the ghee/butter.
3. Brown the chicken pieces – about 6 minutes. Remove cooked chicken from heat, and reserve.
4. In the same pan with the juicy browned goodness, add the diced potatoes and brown those as well – another 5 minutes. If necessary, add more ghee/butter to avoid burning.
5. Add the onions and tomatoes into the pan. Saute for about 5 minutes. Add chicken stock during these 5 minutes, and bring to simmer.
6. When most of the liquid has evaporated, add the browned chicken back to the pan and mix well for about a minute.
The dish is then ready to be served.