Ingredients
Makes 1 serving
Curry Powder:
1 stick cinnamon
1 fresh nutmeg
2 bay leaves
1 tbsp whole cloves
2 tbsp cumin seeds
3 tbsp coriander seeds
1 tbsp cardamom
1 tsp red pepper flakes
Marinade:
1 cup full fat yogurt
2 inches ginger
2 garlic cloves
1 tbsp curry powder
3 boneless, skinless, chicken breasts
Kosher salt, pepper, and olive oil as needed
Sauce:
2 inches ginger
1/2 yellow onion
2 cloves garlic
3 serrano peppers
2 tbsp vegetable oil
1 tbsp tomato paste
2 tbsp curry powder
1 28-ounce can of crushed tomatoes
3/4 cup heavy cream
Sugar as needed
Basmati rice as needed (~1-1½ cups per person)
*Adjust amount of serrano pepper and pepper flakes for spice factor
Procedure
Curry Powder:
Toast cinnamon, bay leaves, cloves, cumin seeds, coriander, cardamom, and red pepper flakes over medium heat in a dry stainless steel saute pan; ensure constant motion as to not burn anything.
Once they give off a nice aroma, grind in a spice grinder until fine.
Place in a bowl and grate 1 nutmeg into it; set aside.
Marinade/chicken:
Grate ginger and garlic into a bowl with yogurt; add 1tbsp of curry powder, as well as salt, pepper, and olive oil as needed,. Mix well.
Cut chicken breasts into 1in cubes and add to yogurt mixture.
Cover and place in fridge overnight (or at least 4hr).
–
Place on a baking sheet and cook under the broiler until 160°F internally.
Sauce
Begin to steam basmati rice.
Preheat vegetable oil on medium high heat.
Mince garlic, onion, and serrano pepper, and grate ginger.
Add onion to pan and cook for about a min.
Add garlic, ginger, pepper, tomato paste, and 2tbsp curry powder.
Homogenize and then add crushed tomatoes and sugar as needed to foil the acidity.
Cook for another 5 min.
Add heavy cream and combine.
Add chicken and cook for about 5-10 minutes; add salt, pepper, and more curry powder as needed.
Garnish rice and chicken with cilantro.
आनंद लेना
