Carla Hall's Spicy Tomato Chicken Curry
Spicy Chicken Curry
Spicy Tomato Chicken Curry Recipe: Serve over a generous portion of rice to soak up the luscious sauce.
- 2 Chicken Breasts (skinless; cut into 2-inch chunks; bones removed but reserved)
- 2 Serrano Chiles (halved and thinly sliced)
- 2 Garlic cloves (minced)
- 3 sprigs Cilantro (plus leaves to garnish)
- 3 Bay leaves (fresh or dried)
- 1 tablespoon Lime zest
- Kosher Salt
- Canola or Vegetable Oil
- 1 Yellow Onion (diced)
- 2 teaspoons Curry Powder
- 1 Tomato (diced)
- 3 cups Chicken Stock
- 3 cups Water
- 1 teaspoon Cumin Seeds
- 2 tablespoons All Purpose Flour
- 1/2 teaspoon ground Turmeric
- Basmati Rice to serve
Tasha Smith Heats Up The Kitchen - 1
2 Chicken Breasts (skinless; cut into 2-inch chunks; bones removed but reserved)
2 Serrano Chiles (halved and thinly sliced)
2 Garlic cloves (minced)
3 sprigs Cilantro (plus leaves to garnish)
3 Bay leaves (fresh or dried)
1 tablespoon Lime zest
In a large bowl, combine the chicken meat and bones, chiles, garlic, cilantro sprigs, bay leaves, lime zest and 1 teaspoon salt. Toss until well mixed.
Canola or Vegetable Oil
1 Yellow Onion (diced)
2 teaspoons Curry Powder
1 Tomato (diced)
Heat 1 tablespoon oil over medium heat in a large Dutch oven or casserole. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until translucent and tender, about 5 minutes. Add the curry and cook, stirring, for 1 minute. Add the tomatoes and cook for 1 minute, stirring.
3 cups Chicken Stock
3 cups Water
Add the chicken stock, water, and chicken with its seasonings. Raise the heat to high. As soon as the liquid comes to a boil, lower the heat immediately. Adjust the heat to maintain a bare simmer, skimming any foam and scum from the surface.
Cover and poach the chicken for 15 minutes. Remove and discard the chicken bones, bay leaves, lime zest and cilantro sprigs.
1 teaspoon Cumin Seeds
2 tablespoons All Purpose Flour
1/2 teaspoon ground Turmeric
Basmati Rice to serve
In a small skillet, heat the remaining tablespoon oil over medium heat. Add the cumin seeds and whisk for 1 minute. Add the flour and turmeric and whisk for 1 minute, then whisk in 1/4 cup of the hot chicken liquid. Cook for 1 minute, whisking, then stir the mixture into the simmering soup. Cook until thickened, about 5 minutes, then season to taste with salt. Garnish with cilantro and serve. Serve with basmati rice.