Sunday, April 07, 2013

chicken curry

Yesterday, the weather was crazy!

They predicted winds of 900-something hPa (typhoon level) and rain.

The weather dude is pretty on it these days and he said that between 6 am and noon the chance of rain was 50% while the chance of rain from noon to 6 pm was 90%.

Not having any ingredients for dinner, I ran to the store at 9-ish and the drops were already big and the wind pretty strong.

How's this? Little leaguers were practicing in that weather? Talk about crazy!

Anyway, I thought making a curry would be nice and comforting especially since Satoshi had to work and would probably come home soaking wet.

This curry says it is for 4 servings but the amount of sauce was only enough for 2, still it was really spicy and because I used spring onions, a little sweet.

Chicken curry adapted from "Hajimete no spice curry" : makes 2 servings
2 tablespoons oil
1/4 teaspoon cumin powder (if you have cumin seed use 1/2 teaspoon)
2 large onions
1 clove garlic
2 nubs of ginger
100 grams canned diced tomatoes
1 teaspoon turmeric
1 teaspoon cayenne
1 tablespoon ground coriander
100 mililiters hot water
100 grams deboned chicken thighs
80 grams plain yogurt

Slice one onion, and grate the other, keep them separate
Grate the garlic and ginger, put them together with the grated onion
Cut your chicken thighs into bite sized pieces (I removed the skins)
In a non-stick pan, put a tablespoon of oil and cook the sliced onion on medium heat for about 5 minutes.
After the 5 minutes, take the onion out of the pan and set aside.
Add the other tablespoon of oil to the pan and on medium heat add the cumin (if you are adding the whole seed then cook until it changes color)
The cumin powder will start to bubble, then add the grated onion, garlic and ginger and cook for 5 minutes until most of the liquid evaporates.
Add the diced tomatoes, and cook until most of the liquid evaporates, then turn down the heat to low and add the turmeric, cayenne and coriander.
Add the hot water and add the chicken, cook on medium heat for 5 minutes.
Then add the yogurt and turn down to simmer for 15 minutes (I covered the pan at this point).
After the 15 minutes, add the sliced onions and mix well.
Serve over rice.

NOTES: this was spicy but like I said using spring onions there was a little sweetness to it. I'm making this again.


Dennis K. said...


K and S said...

Thanks Dennis :)

Take care.

KirkK said...

That look delish Kat! Stay dry and warm!

K and S said...

we've hit a cold snap, Kirk, so gotta keep warm :)

Take care.

Rowena said...

Crazy weather! Ours hasn't gotten to that extreme, but the sun on/sun off, rain on/rain off climate is driving me nuts. I need more retail therapy.

K said...

Mmm, curry sounds perfect for a rainy, windy day!

K and S said...

Thanks Rowena! I hope you get your retail therapy in, I know I am :)

I hope it is warming up where you are K!

Take care you two.