Chicken Curry

I dedicate this post to Katy, who appreciates 8th street for its Indian restaurant. Come and visit again. I’ll make you the recipe that blew our socks off tonight. I promise I won’t make you eat sweet potato burritos again.

A moment to eat with your eyes…

curry 002

Savor... can you taste it?

Now, Katy, how to make it…

Stick 1 onion, 4 cloves of garlic, and about an inch of fresh, peeled ginger in the food processor. Pulse, pulse, pulse till it’s super-fine–if it turns into a paste, that’s okay too. No onion chunks in our curry.


I delight in my shiny skillet! And chicken curry!

Now take your shiny skillet and slap it on the stove at medium-high. Pour a generous amount of oil into the skillet and saute your onion-garlic-ginger mixture for a few minutes. Now add the following:

1/4 cup curry powder
1 tsp cinnamon
1 tsp paprika
1 bay leaf
little bit of sugar
little bit of salt

And saute everything till the spices waft up to your nose and smell like heaven. Should take a couple of minutes or so.

Pour two thighs and legs’ worth of meat and their bones, a spoonful of tomato paste, a cup of coconut milk, and a cup of plain, whole-milk yogurt into the skillet. Stir and bring it to a boil, then turn the heat down to simmer. Let it cook for about 45 minutes, stirring occasionally. Then, pour half a lemon’s worth of juice and hot cayenne pepper and salt to taste.

Serve over jasmine rice with chai and naan. Eat slowly and wait for the kitchen fairies to arrive and clean up the mess.


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