Indian Curry Chicken and Rice

OK, I’ll have to admit that I am stretching a little out of my comfort zone with this recipe.  I wanted my family to experience a new flavor palate and we had never eaten Eastern Indian food as a family.  In preparation, I read a few recipes and watched several YouTube videos on Indian cuisine.  There were multiple references in each video about following Mama’s instructions.  All of this made me a little unqualified and timid.  I also did not want to shock my family with flavors that would be so strong that it would be unpleasant to eat.  So this is my “Authentic Americanized” Indian Chicken Curry recipe.

I can tell you my family loved it.  Once I purchased a couple of ounces of each of the of necessary spices from our local version of Whole Foods, we were ready to cook.

Side note: I printed pictures of a flattened globe view of India, as well as pictures of the Indian people, the Taj Mahal, Indian food, its colorful landscape and picture of bins spices in the open air Indian market.  Just before we said our blessing, we discussed the differences and similarities we share with the people of India.   I also let them taste a small piece of fresh ginger.  Then we had a Curry feast.   It was a fun night.

Ingredients

• 10-12 Each – Fresh Chicken Thighs
• 3 Tablespoons – Fresh Ginger
• 10 Cloves – Garlic
• 2 Tablespoons – Olive Oil or Canola Oil
• 2 Each – Small Onions, choppped
• 1 Each – Small Lime, juiced
• 1 Teaspoons – Curry Powder
• 1 Teaspoon – Ground Cumin
• 1 Teaspoon – Ground Turmeric
• 1 Tablespoon – Salt
• 1 Teaspoon – Black Pepper
• 1 Teaspoon – Dry Ground Ginger
• 6 Each- Roma Tomatoes, diced
• 2 Each – 14.5 oz. Cans of Diced Tomatoes
• 3 Cups – Uncooked  White Rice or Basmati Rice
• 1 Cup – Cilantro Leaves

Preparation

1. Prepare to use a large pot.  I have a pot that is 13″ in diameter and 5″ deep, with a lid.  It is ideal.  A super-sized skillet will also work fine.
2. Place ginger, garlic and olive (canola) oil in a food processor or blender and mince.
3. Use the oily garlic/ginger mixture to saute the onions until the onions are clear.
4. Add the lime juice, all of the seasonings and the chicken to the pot.
5. Bring to a high simmer and simmer for 1 hour and 20 minutes, turning the chicken over after 40 minutes.
6. Remove the chickens thighs and add the 3 cups of rice to the flavorful mixture in the pot.
7. Cover and continue to simmer for 24 minutes.  It will be necessary to stir the rice every 8 minutes to keep it from sticking and burning.
8. Return the chicken to the top side of the pot the last 5 minutes to steam and prepare to serve the chicken piping hot.
9. Garnish with Cilantro and enjoy.

Serves 8 adults and a bunch of kids that won’t know they are coming to a Sunday night history lesson.