Wednesday, April 30, 2014

Andhra Chicken Curry

I have found that people either love or hate Indian food. My husband and I fall into the love category. The blends of herbs and spices are so fragrant and leave me wanting more. I took a course at Whole Foods Market to learn more about re-creating Indian dishes at home. What I have found is that making Indian food is not a rushed process. At times, it can take a full day to make a meal. In the end, it is so worth it!

Using products from Dorot tremendously cut down the time to make these dishes. I didn't have to peel, grate, or chop the garlic and ginger. Nor did I have to worry about chopping hot chili peppers in two additional recipes I made. That is a major plus in my book!

Andhra Chicken Curry
by Tonda
adapted from Whole Foods Market Culinary Center "Hot! Hot! Hot! with Shefaly Ravula" course

1 Tablespoon canola oil
2 medium white onions, finely diced (approximately 2 cups)
1/2 cup fenugreek leaves
6 cubes Dorot Crushed Ginger
6 cubes Dorot Crushed Garlic
2 Tablespoons chili powder (half the amount if you don't want it very spicy)
2 teaspoons coriander powder
1/2 teaspoon turmeric powder
2 teaspoons salt
4 Roma tomatoes, chopped coarsely
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 teaspoon garam masala
chopped cilantro for garnish

Heat oil in a Dutch oven over medium-high heat. Add the onions and sauté for 1-2 minutes. Add the fenugreek, and sauté for 5 minutes. Add the ginger cubes and garlic cubes and mix well. Lower the heat to medium-low and let the mixture cook for 15 minutes, stirring occasionally. Add the chili powder, coriander powder, turmeric and salt. Mix well. Cover the pot and cook on low heat for 10 minutes. The mixture will start to look like a mushy paste. Add the tomatoes and chicken and stir until they are nicely covered with the herb and onion mixture. Cover and cook over medium low heat for 15 minutes, stirring occasionally. Remove the cover and cook an additional 15 minutes. Stir in the garam masala, and cook 10 more minutes.

Serve over basmati rice with a side of naan and enjoy the fruits of your labor! Aren't you glad that you cut down on the prep time by using the Dorot cubes?

To make an Indian flavored basmati rice, I add a few pods of cardamom to the rice in my rice cooker. It compliments the flavors in the dish very well.

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