Updated Nov 24, 2014Chatelaine
garlic cloves, peeled
skinless, boneless chicken breasts
finely grated fresh ginger
1 to 2 tsp
unsweetened regular coconut milk
coarsely chopped fresh coriander
2 to 3 tsp
freshly squeezed lemon juice
- Coarsely chop onion. Finely mince garlic. Cut chicken into 1-inch (2.5-cm) cubes. Heat oil in a large wide saucepan set over medium-low heat. Add whole cloves to pan and stir-fry until fragrant, about 1 minute. Add onion and garlic. Stir often until onion softens, about 5 minutes. Increase heat to medium-high. Add chicken. Stir-fry until golden-tinged, from 4 to 5 minutes. Then stir in ginger, cumin, 1 teaspoon (5 mL) chili powder, salt, turmeric, cardamom and mustard powder. Stir in coconut milk and water. Taste, and for more kick, stir in remaining teaspoon (5 mL) chili powder. Cover and reduce heat to medium-low. Simmer, stirring often, until chicken is cooked, 25 to 30 minutes. Remove from heat. Stir in coriander and 2 teaspoons (10 mL) lemon juice. Taste. Add remaining teaspoon (5 mL) lemon juice, if needed. Serve immediately. Great with warm nan bread and dahl, a lentil dish, or rice and a chutney. Curry will keep well, covered and refrigerated, up to 2 days.
My Indian dinners aren’t complete without a curry. This thick coconut sauce is the real deal–wonderfully rich and creamy with a depth of flavour that comes from a mix of savoury spices, not a harsh curry powder.