Indian-y Curry
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Serves 4

Tools

  • cast iron pot
  • stainless steel pan
  • 2 chicken breasts
  • 1 green bell pepper, sliced into 1/2 inch strips
  • 5 cloves of garlic, diced
  • 1 large carrot, peeled and sliced into half moons
  • 1 large onion, diced
  • 3 small-medium tomatoes, sliced into 1/2 inch strips
  • 1 cup of basmati rice, rinced
  • 2 cups of chicken broth
  • 2 tablespoons of curry powder
  • 1 tablespoon of tandoori chicken spices
  • 1/2 cup of 15% cream
  • 1-2 tablespoons of cornstarch

Steps

  1. Wash and cut all produce and set aside.
  2. Cube chicken breasts (1/2 inch pieces) and set aside.
  3. Boil 1 cup of chicken broth, then combine with 1 cup of basmati rice.
  4. Cook until the water is absorbed then set the rice aside in a bowl.
  5. In a cast iron pot, sear the chicken cubes on all sides.
  6. Simultaneously, in an hot and oiled stainless steel pan, brown/soften the onions, the green pepper and the carrots.
  7. Once the cubes aren’t pink anymore, coat cubes with 1 tbps of tandoori chicken spice.
  8. Once coated, throw the softened veg into the pot with 1 cup of chicken broth, 2 tbps of curry powder and 1/2 cup of cream.
  9. Combine thouroughly, turn up the heat, once boiling, cover pot and cook for 14-16min.
  10. Remove cover, set 1 large chicken cube aside and test for an internal temperature of 165F or above. If temp is below, then something went wrong, continue cooking with pot covered until the chicken is cooked.
  11. Otherwise, stir 1 to 2 tbps of cornstarch into the liquid as needed to thicken it up.
  12. Continue simmerring uncovered until the liquid thickens to the consistency of yogurt.
  13. Serve on top of rice.