I've found that when cooking Indian food that involves any sort of meat or fish, less is more. A little goes a long way, a stitch in time saves.... whatever, and all that other good stuff. One nicely sized, boneless chicken breast in a recipe scaled down, feeds two with a couple of sides, and no one leaves hungry. There is also none of that embarrassing surreptitious unbuttoning of the pants under the table. Not exactly the way one wants to end a romantic dinner on like say...Valentines Day. At least not until one's in the privacy of ones own boudoir. In other words, it's not quantity but quality, and this traditional chicken dish makes a perfect lunch or dinner along with a leafy green, and some rice. I also tossed in the left-over sambar from yesterday. Gotta love that.
Chettinad Chicken Curry
So here's what to do:
Heat 3 Tbs of vegetable oil (I always use coconut oil) in a deep skillet or kadhai.
When the oil is nice and hot toss in:
A 1 inch piece of ginger finely chopped
8 shallots finely chopped
3 onions cut in half and then cut into quarters and thinly sliced.
2 boneless chicken breasts (each breast should weight about 1/2 pound) cut into 1 inch pieces.
Turn down the heat and it's time to spice things up.
1 and 1/2 tsp of turmeric
3 tsps of ground coriander
2 and 1/2 Tbs of ground black peppercorns
1 and 1/2 tsps of salt
Give it all a good stir and blend the spices with everything else, this should take about 4 minutes.
Now add in :
3 chopped tomatoes. Now around here this time of year, that is not possible, so I substitute with canned organic, no salt added tomatoes.
1 and 1/2 cups of plain yogurt
2 tsps of Garam Masala
3 Tbs of lemon juice
Cook for another 5 minutes and serve.
Coming up next, cooking rice in coconut milk for an extra kick. Meanwhile I'm waiting on my dongle..ooooh....and everytime I look at my new computer I feel like an air traffic controller.