Quick and Easy Chicken Curry

Bog Grogan asked about quick and easy Indian, although I suspect our definitions of “easy” may be a bit different. Here goes, anyway.

Traditional Indian food requires the use of freshly ground fresh spices, and certainly they do have more of a kick than spices that have been sitting in your cupboard for three years. But I have a job and don’t always have the time to cook authentic Indian food, so I’m not opposed to fresh pre-ground spices, or even spice mixes. I buy my pre-ground spices in small amounts bulk from natural food stores with rapid turnover, so they’re as fresh as you can get without grinding them yourself. I also use Indian spices mixes from the local Indian grocery when I’m really in a hurry.

This was my first attempt at improvising a curry, and I have only guessed at the measurements (I don’t normally measure ingredients unless I’m baking). Experiment with the spices to arrive at your own flavor balance.

Although the ingredients list is long, this is quite simple and quick to make if you prepare all the ingredients before adding them to the pan. I prefer to provide detailed instructions rather than short instructions.

Quick and Easy Chicken Curry

Serves 3

3 chicken breasts, thighs, or legs
2-4 small potatoes, chopped and pre-cooked

Marinade
1 – 1 1/2 c. plain whole milk yogurt (here’s why)
1 tsp. MDH* Chicken Curry Masala
1/2 tsp. MDH* Garam Masala
1/2 tsp. cardamom
1/4 tsp. coriander
sprinkle of paprika
salt and black pepper to taste
1 tbl. tamarind paste (optional; could substitute more lemon juice or some amchur powder)
juice of 1/2 lemon

Sauce
1 c. diced tomatoes, drained and pureed
1/4 c. chicken broth
1/4-1/2 onion, diced
many cloves of garlic, minced
vegetable oil (I used light olive oil, because it’s what I had)

garam masala to taste

Instructions

1. Mix marinade ingredients and cover chicken. Marinate as long as you like (if overnight, put in fridge), if no longer than overnight (yogurt and lemon juice tenderize the chicken, and you don’t want it to get mushy).

2. Place diced potatoes in a microwave-safe bowl with a lid and a little bit of water. Microwave on high for about 6 minutes or until potatoes are cooked through but firm. Set aside. (This step can also be done on the stove, but it takes longer.)

3. In a wok, saucepan, or large frying pan, fry onions in the oil until carmelized deep brown. Add the garlic.

3. Add chicken pieces and fry until browned.

4. Add tomato puree, chicken broth, and remaining marinade (gradually!) and mix.

5. Add potatoes. Cook until chicken is done.

6. Sprinkle with garam masala shortly before removing from heat. Serve over basmati rice.

*If you can’t find MDH masalas (try your local Indian grocery), you could substitute other brands, but you’d have to experiment with amounts.