Indian Style Chicken Curry

Jonathan and I were looking to make butter chicken or chicken korma, but we weren’t happy with the recipes we found online.  So, we decided to experiment.  Jonathan played a huge role in the research and selection of the spices.  He learned from his wonderful Mom about how to simmer the spices to get their full flavour.  So, in the beginning of this recipe add the oil, onion, ginger, green chili and spices and allow to cook for about two minutes or until fragrant.  After we had finished making the curry, Jonathan told me that his Mom sometimes puts the sautéed spices in the blender to make them nice and smooth.  So we will have to try that trick next time.

The recipe was easy to put together and we used a fat free Balkan style yogurt to make it a little healthier.  Jonathan and I agree we will make this recipe again.

Enjoy a bit of spice in your life!

Ingredients

2 chicken breasts – chopped into bite sized pieces

1 cup of plain yogurt

Cilantro for garnish or as desired

3 tbsp canola oil

1 onion chopped

2 tomatoes diced

1 can of tomato paste

1 cup water

1 bouillon cube

2 cloves of garlic minced

2 tbsp chopped fresh ginger

1 green chili – chopped

½ tsp Fennel Seed

½ tsp Ground Cardamom

1 tsp Ground Turmeric

½ tsp Ground Cloves

½ tsp Ground Coriander seed

½ tsp Whole Cumin Seed

Instructions

  1. Heat up canola oil in pot.  Add onion, garlic, ginger, green chili and all of the spices.  Sauté for two minutes.
  2. Add tomato paste and diced tomato.
  3. Add one cup of water and bouillon cube.  Stir and allow boiling.  Let boil for about 2 minutes.
  4. Then add in uncooked chicken and allow simmering for 15 minutes.
  5. Add plain yogurt and stir thoroughly.  Allow simmering for another 10 minutes.
  6. Serve on top of brown rice.  Add fresh cilantro leaves for garnish if desired.

 

 

Afternoon Snack – Cucumber Rounds with Red Pepper Jelly

This recipe is an easy and tasty appetizer or afternoon snack.  It was simple to prepare and refreshing to eat!  I received the red pepper jelly from Jonathan’s Mom and was excited to use it.  The red pepper jelly was sweet and really quite lovely.

I used a Pampered Chef crinkle cutter to slice the cucumber.  If you don’t have one you can just slice the cucumber with a regular knife.  However, if you would like to buy a fun kitchen gadget, this could be for you.  It makes slicing vegetables more fun and gives them texture.

Ingredients

1 cup of whipped cream cheese

1 minced clove of fresh garlic

1/8 tsp of black pepper

1/8 tsp of dried basil

1/8 tsp of oregano

1 cucumber sliced with crinkle cutter (depending on how many you would like to make)

Enough red pepper jelly for a pea-sized amount on each cucumber

Instructions:

  1. Cut cucumber with a crinkle cutter, like shown below.  It will help the cream cheese stay on the cucumber better.
  2. Mix whipped cream cheese with minced garlic, pepper, dried basil, and oregano.
  3. Spread cream cheese on cucumber round.
  4. Add a pea-sized amount red pepper jelly on each cucumber.