Martha Stewart's Chicken Curry

Hope everyone had a great weekend and enjoyed some good summer flavor. The dish I have for you today is for those who really enjoy cooking and creating a spectacular dish. I found this curry recipe on Martha Stewart Living website about 8-10 years ago. It is delicious. When I make it, even those who do not like curry say they love it and eat seconds. It does not use a pre-made curry powder or gram masala. You have to make an investment in some basic Indian spices, but it is really worth it. And next time, you will have them on hand to make it easily. I get all my ingredients prepared and premeasured before I turn the heat on the pan. That way you can follow the recipe step by step without stopping to chop or measure. Please tell me if you try this and like it. It is one of my all time favorite recipes.

Martha Stewart’s Chicken Curry
Serves 4

2 ½ teaspoons coriander seeds (1 ½ tsp. ground coriander)
2 teaspoons cumin seeds (1 tsp. ground cumin)
1/8 teaspoon crushed red-pepper flakes
½ teaspoon turmeric
½ teaspoon ground ginger
Pinch of ground cloves
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 whole boneless, skinless chicken breast, cut into 2-inch pieces
2 tablespoons peanut oil(or canola)
2 tablespoons fresh ginger, minced
1 large clove garlic, minced
3 medium onions, halved and thinly slices
2 whole cinnamon sticks, about 3 inches long (or ½ tsp. ground cinnamon)
1 bay leaf
3 cardamon pods (or ½ tsp. ground cardamon)
4 cups whole canned tomatoes with juice
1 ½ cups chicken broth
¼ cup plain yogurt
¾ cup golden raisins
½ cup chopped fresh cilantro

1. In a dry skillet over med. heat, toast whole coriander and cumin seeds until fragrant, 1-2 min. Transfer to a spice grinder, add crushed red-pepper flakes, and grind to a power. Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper. Add chicken, and toss to coat.(If using ground spices instead of whole, skip the toasting step.)You can put the chicken,covered, in the refrigerator for several hours to marinate

2. Heat oil in large pot over med.-high heat. Add chicken, cooking until browned, 3-5 minutes. Remove chicken. Set aside.

3. Reduce heat, and add ginger, garlic, and onions. Cook until softened and deep-brown in color, 8-10 min.(do not burn). Add cinnamon sticks, bay leaf, and cardamon; cook for 10 minutes.

4. Add tomatoes, chicken stock, and cooked chicken. Raise heat to med-high and cook until liquid is reduced, about 15 min. and until chicken is cooked through.

5. Reduce heat to low, and stir in yogurt and raisins. Cook until warmed throughout. Add cilantro and serve with rice and mango or fig chutney.





Shopping list:
2 whole skinless chicken breast
Fresh ginger
1 clove garlic
3 medium onions
4 cups whole or diced tomatoes
12 oz. Chicken broth
4 oz. Plain yogurt
¾ cup raisins
fresh cilantro (optional)
Plus spices listed above


Things to do ahead of time:
Measure first 7 dry spices into a bowl
Cube chicken breats
Chop 3 onions
Mince 1 clove garlic

Taken from: Martha Stewart Living: Program Guide, February 4, l998.