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 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. In a hot and buttered stainless steel pan, sear the chicken cubes on all sides.
  4. Simultaneously, in a cast iron pot, brown/soften the onions, the green pepper and the carrots.
  5. Once the cubes aren’t pink anymore, coat cubes with 1 tbps of tandoori chicken spice.
  6. Once coated, throw the softened veg into the pot with 1 cup of chicken broth, 2 tbps of curry powder and the crushed tomato.
  7. Combine thouroughly, turn up the heat, once boiling, cover pot and cook for 14-16min.
  8. 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.
  9. Otherwise, stir 1 to 2 tbps of cornstarch into the liquid as needed to thicken it up.
  10. Continue simmerring uncovered until the liquid thickens to the consistency of yogurt.
  11. Mix 1/2 cup of cream into the curry mixture.
  12. Serve on top of rice or with naan.