Weeknight Cooking: Indian Chicken Curry with Golden Raisins

This is another one of those dishes I keep in my regular rotation; by far one of my favorite RecipeZaar finds. Not only does it taste delicious and is healthy, but it takes 20 minutes to make. And it’s so simple a novice can make it successfully.

Whatever you do, don’t omit the yogurt! The yogurt really does make the dish and, if it ends up being a little too spicy for some tastes, the yogurt will temper it.

Indian Chicken Curry with Golden Raisins
Serving Size: 2
2 Tbsp. flour
1 tsp. salt
1/2 tsp. cayenne pepper
1 lb. boneless skinless chicken breasts
2 Tbsp. canola oil
1 Tbsp. curry powder
1 medium onion, sliced
2 garlic cloves, minced
1 cup chicken broth
1/3 cup golden raisins
1 1/2 Tbsp. tomato paste
1/4 cup plain nonfat yogurt
Basmati Rice

Okay. First things first. Decide how many cups of rice you need and follow the package instructions. While you’re waiting on the water to boil, it’s time to make your shake-n-bake.

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Pour the canola oil into the frying pan and set the burner to medium. Take your flour, salt, and cayenne pepper and put it into a sealable sandwich bag. Cut your chicken into small, bite sized cubes. I realize “small” and “bite size” may sound redundant, but some have bigger mouths than others, making “bite size” a relative phrase. If you find that you still disagree, please refer to Rachel Ray.

The chicken should go into the bag of spices, receive a light dusting, and go into the frying pan.

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The pan should be hot enough that the chicken sizzles when it hits the oil. Cook until the chicken is browned on all sides. At this point don’t worry about whether or not it’s cooked through the center, because it isn’t done cooking. If you cook the heck out of it now, it’s going to be like a chewy mass of jerky when the dish is done. For now, just make sure the chicken is cooked on all sides, and you’re good to go. Toss in the curry powder and make sure the chicken is coated in it.

Remove the chicken from the pan and set it aside.

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Don’t worry, it’s going back into the pan, just not right now.

Turn the burner down just a little bit and let the pan cool slightly off of the burner while you slice up the onion and mince the garlic. Toss it in the pan, put the pan back on the burner, and let it cook for two minutes. At that point, you will start to smell the onion and garlic, and when someone asks you if you’ve ever smelled awesomeness, you can officially say yes.

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Now add your broth, raisins, and tomato paste.

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Add your cooked chicken.

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Cook for 8 – 10 minutes. The broth will thicken and your chicken will cook through. Put your rice and chicken curry together, and top with the yogurt. In this picture, I added a ton of yogurt because I knew I had made it very spicy.

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Enjoy.

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