Sunday, February 28, 2010

Soul Satisfying Chicken Curry

It has been a snowy couple of days in the Northeast so that always inspires me to cook up something that warms me to my in browsing through my stack of cooking magazines that I now have the opportunity to read since I am snowed in with a day off work and the kids are having a pajama movie marathon I have discovered a winner!!! This is adapted from Bon Appetit, I have changed it slightly to make it a little less involved....the spices make this recipe look like a lot of ingredients BUT if you like Indian food you will use these spices over and over!! I did cut the spice measurements in half from the original recipe so that it is not overpowering as well as ensuring the kids will eat it too, but feel free to double the measurements if you have a LOVE of Indian spices (or save half in a labeled zip- lock bag for ease the next time you make this because trust me you will want to make it again really soon!!) we go!!!

Serves 6 (the leftovers are divine!!)

Spice mixture (combine in a small bowl together)
3/4 tsp ground coriander
1/2 tsp fennel seeds (I couldn't find this ground so I chopped the seeds finely with a good knife)
1/2 tsp cumin
1/4 tsp freshly ground pepper
1/4 tsp ground cloves
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground turmeric
1/4 tsp cayenne pepper (more if you like spicy!!)
5 Tbsp canola oil
1 head of cauliflower cut into 1-inch florets
Kosher salt
2 lbs skinless, boneless chicken thighs trimmed and cut into 1-2 inch pieces
1 bunch green onions (white and green parts chopped separately)
1 Tbsp fresh ginger, peeled and chopped finely
2 garlic cloves , peeled and chopped
2 cups low sodium chicken broth
1 28 oz can crushed tomatoes
1Tbsp peanut butter
1/3 cup dried cranberries, finely chopped (recipe called for dried cherries but I had cranberries)
1 1/2 cups FROZEN peas
1/3 cup coconut shavings (these are inexpensive and a very WORTHWHILE ingredient!!), lightly toasted (either on a tray in toaster oven or dry saute pan on stove top)
White basmati or jasmine Thai rice for serving

Prep everything first as listed above and then the hard work is done! At this point it is safe to pour a glass of wine....if your favorite cooking music isn't already on have your husband/significant other put Olympic Curling on mute and rock out some tunes (can you hear Michael B singing to me!) Let the magic begin.....

Prepare rice according to package directions. Heat 3 Tbsp of oil in a large deep pot over medium-high heat, add cauliflower and lightly salt, saute until slightly golden brown (6-7 min), remove and set aside. Add remaining 2 Tbsp oil and add chicken pieces (try not to crowd pan, may need to do in 2 batches depending on size of your pan), season again with salt and freshly ground pepper. Saute until golden brown (it is ok if little bits stick to the bottom of pan...that is what I call flavor goodness!!) Remove chicken and set aside. Add the white part of onions, garlic and ginger and saute until fragrant about 1 min, add spice mixture and cook another 30 seconds or until it instantly smells like you have transported your kitchen to India. Stir in chicken broth being sure to now scrape and flavor goodness bits off the bottom of the pan to make the start to a unbelievable sauce, add in tomatoes, peanut butter and dried cranberries and stir all together bringing to a simmer. Add cauliflower and chicken in and simmer for 20 minutes. Add frozen peas and cook 5 minutes more. Serve a generous ladle full over rice and sprinkle with toasted coconut and green onions......drum roll please........YUM!!!


  1. I am so happy you started a food blog! I have recently run out of recipes and my family and I are getting sick of them anyways...thank you! Remember to put that recipe from last Monday night's pasta on next! It smelled GOOD. See you tonight! Dianna (acct. under hubby's name)