April 03, 2013

Indian Curry

Tonight was my first attempt at curry. I explored several recipes online and then opted to create my own version. Even though I wanted to try something new for dinner, I was hesitant to make curry because I never liked it as a child. My mom learned to make curry in Hawaii and was always disappointed that I hated it. (But it was a sickly green color and had raisins and pineapple in it. Blech.) This version has just enough spice for me and was surprisingly tasty.

Here is my version:

1 teaspoon Oil
3 Cloves Garlic

2 Tablespoons Tomato Paste
3/4 Cup Coconut Milk

1/2 Cup Yogurt
1 teaspoon Lemon Juice

1/4 Cup Sliced Ginger Root
1/4 teaspoon  Hot Red Pepper Flakes
1/2 Tablespoon Curry Powder

1/4 Cup Red Pepper, 1 Inch Pieces
1 Cup Chicken, Boiled and Cubed

Fry the garlic in the oil until softened. Add tomato paste, coconut milk, yogurt and lemon juice. Stir until smooth and warmed thoroughly. Add the ginger root, red pepper flakes and curry powder. Cook over very low heat for 15 minutes. Add red pepper pieces and chicken and heat just until warm. Serve over rice or with chapatis.

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