Ok, let’s just agree right out of the gate that this is not going to be the most attractive dish. No matter what you add to the sauce, it’s going to look the same. Maybe you can add some greens on top to make it look nicer? I don’t particularly care, because it’s that delicious. It’s not going to stay on that plate for too long. As a matter of fact, I’ll be mixing it up with the rice immediately, so it’ll look even more mushy. It’s that good. I’m thinking this is possibly Indian style curry? There is so much curry in Thai and Jamaican food as well, but this seems to have more of an Indian twist to it. I found this recipe in one of my many, many cookbooks a while back, and it has become a mainstay in my home!
What you’ll need:
- 4 tbsp olive oil
- 1 medium onion, chopped
- 1 large carrot, chopped
- 1 – 2 pounds chicken breast, boneless, skinless, cut into one inch pieces
- 2 tbsp curry powder
- 1 tbsp cumin
- 1 tbsp flour
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 1/2 cups chicken stock
- 1/2 tsp salt, plus more if desired
- 1 cup coconut milk
- 1 cup canned crushed tomatoes
- 1 (5 oz) can chopped green chiles
- 1 cup roasted cashews, coarlsey chopped
Heat 2 tbsp olive oil in a large pot over medium heat. Add onions, cook for 7 to 8 minutes. Add the chicken and cook for another 7 minutes, stirring often.
Add two more tbsp of olive oil. Add curry powder, cumin, flour, garlic, and ginger and cook for 1 minute, stirring continuously. Add the chicken stock and salt. Stir while scraping up bits from the bottom of the pot. Cover and simmer on low to medium heat for 10 minutes.
Add tomatoes, green chiles and coconut milk. Bring to a boil, then simmer for another minute or two over low heat. Add more salt if desired. Serve hot with Basmati rice, and do sprinkle chopped cashews on top.
This makes 4 – 6 servings.