Lunchbreak: Kitchen Curry Master Neena Patel Williams makes chicken curry

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Neena Patel Williams

October 28th – 3pm

Patel Brothers

2610 W. Devon

-she will provide tips and new easy recipes for making Indian food

Chicken Curry

2 lbs boneless chicken breast
2 medium onions
2 Tbs tomato paste
4 Tbs olive oil
2 Tbs chopped fresh ginger
1 tsp salt
1 cup water
1 1/2 cups (400g) crushed canned tomatoes
1 handful fresh cilantro
1 Tbs chopped fresh garlic
6 cloves
6 cardamoms
2 star anise
2 cinnamon sticks
3 Tbs ground cumin and coriander
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp chili powder (if you prefer a hotter spice level increase the amount of chili powder by 1/4 tsp increments to suit your taste

Dice the chicken into approximately 1 inch pieces. Peel and dice the onions into ½ inch squares. Peel and chop the ginger as finely as possible. Peel and chop the garlic as finely as possible. Lightly chop the cilantro. Prepare everything else

Heat the oil in the pan so it’s hot, then add the cloves, cardamom, star anise and cinnamon sticks. Let it sizzle for 1 minute. Add the onions and stir occasionally on a medium heat for 20 minutes or until the onions turn brown. Add the tomato paste, ginger, garlic, crushed canned tomatoes, salt, water, garam masala, turmeric powder, chili powder and ground cumin & coriander. Stir it and let it simmer for 10 minutes on a low heat with the lid on. Check and stir frequently. Add the chicken, stir it and then cook for another 30 minutes on a low heat with the lid on. Take off the heat and stir in the chopped cilantro. Serve.
Suggested serving accompaniments include rice, quinoa or cous cous and non gluten free options such as naan or pita bread.

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