Easter came and went–and I will post some of the recipes I used for that feast over the next couple of weeks–but for now, I’d like to share something different.
I’ve loved Indian food for quite a long time. But it had been ages since I’d enjoyed some … until we attended the wedding of a co-worker/friend of my husband’s just about two weeks ago. Being that my husband’s co-worker is of Indian decent, we enjoyed some amazing food there. Confession: from the minute, no wait, the SECOND we stepped into the lobby of the hotel at which the reception was being hosted, we were greeted with the heavenly aroma of all that food and my stomach was growling from the get-go!!
I was still fasting that evening and I didn’t get to try the lamb or chicken dishes that were part of the buffet, but nevertheless, I was completely and utterly satisfied by all the vegetable and legume dishes offered. In fact, I haven’t been able to take my mind off of them since! There was a cauliflower and potato dish, a creamy Dal, spicy chickpeas, saffron rice, spiced carrots, Naan and so many condiments that they’re just too many to recall.
So tonight I had the intense urge to prepare an Indian-inspired dish in order to recreate some of the flavors we enjoyed at that lovely wedding. I found this recipe on Epicurious.com for Chicken Curry … and I tweaked things just a tad. I served the Chicken Curry along with some asparagus … I know, I know a dish like this screams for rice but we had SO much rice this week from all the stuffing left over from our Easter lamb, that I couldn’t bear to make rice again. Next time. And yes, there will definitely be a next time, maybe dozens of next times, because this dish was THAT good.
Ινδικό Kοτόπουλο — Chicken Curry
Adapted from a recipe on Epicurious.com
1/4 cup olive oil
2 medium onions, finely chopped
3 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
4 chicken breasts, with skin and bones
2 plum tomatoes, diced
1 heaping tablespoon tomato paste
1/4 cup water
1/4 cup chopped fresh parsley
1 cup Greek yogurt
Heat olive oil in a 5- to 6-quart pot/dutch oven over medium-high heat and cook onions, garlic and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin and cayenne and cook for another two minutes. Place chicken in pot and cook, stirring to coat, for three to five minutes. Add tomatoes, tomato paste, water and parsley; bring to a simmer, then cover and simmer gently, stirring occasionally, for about 40 minutes. Just before serving, add the yogurt and simmer gently, uncovered, stirring until sauce has thickened, about 5 minutes. Sprinkle with additional chopped parsley and serve.