Quick weeknight meal with Indian flavours
4 chicken breasts, cut into 1 inch cubes
3 tablespoons of minced garlic, about 6 cloves
2 1/2 tablespoons minced fresh ginger
1 onion, diced
2 tablespoons of MILD or HOT curry powder or paste
1/2 teaspoon ground turmeric
3 Yukon gold potatoes, diced same size as chicken cubes
2 cups chicken broth
3 tablespoons of flour
2 red peppers cut into 1 inch cubes
1 cup frozen peas
3 tablespoons of extra virgin olive oil
salt and pepper
1 tablespoon of butter
1/4 cup of white wine
1 chopped fresh green chili pepper (optional)
METHOD:
Heat 2 tablespoons of olive oil in a large sauteuse or skillet, over medium high heat, and saute the chicken in 2 batches. Season chicken with salt and pepper while sauteing . Cook until chicken is golden brown. It will take approximately 5 to 6 minutes per batch. Remove to a covered dish while you prepare the next steps.
Add a splash of white wine (1/4 cup) to the sauteuse to deglaze pan. Let reduce for a minute or two and then add to the cooked chicken.
In the same skillet, add another tablespoon of olive oil, and saute diced onions for a couple of minutes and then add garlic and ginger for 30 seconds. Add curry paste, and turmeric for another 30 seconds. Follow with potatoes, broth, 1/4 cup of water, soy sauce, salt and pepper. Raise heat to high and bring to a boil and then reduce to medium heat and simmer for 15 minutes.
After the 15 minutes, add the cooked chicken, red peppers, peas and flour whisked into 1/4 cup of water. Again raise heat and bring to a boil and then lower to medium and simmer for about 8 minutes. Add tablespoon of butter.
The curry may appear watery at first, but after it sits for a few minutes, the sauce will thicken.
Serve with warmed homemade Naan bread.
TIPS:
1. Pat dry chicken pieces before sauteing.
2. Season with salt and pepper in the pan, as you are sauteing. Not before.
3. Do not over crowd pan while cooking the chicken. Otherwise chicken will boil not brown. Cook in as many batches as necessary in order to achieve this. The above recipe amount can be done in 2 batches.
4. If you prefer, you can deglaze the pan with a splash of water instead of the wine.
5. If you like it spicy hot, add pepper at the same time as the ginger and garlic. I prefer to add chopped green chili peppers as they have the right amount of heat for my family's taste.
6. For a vegetarian version, substitute paneer for the chicken. And use vegetable stock instead of chicken stock.
