Friday, May 6, 2011

Hot as Fire

I am not the best at Asian or Indian food, yet I continue to attempt these dishes. I am learning though and the chicken curry I made recently was really good. 

Ok, actually, it was delicious but painfully spicy (Just a note- if you rinse your mouth out with straight rum for a few seconds it will take all the fire out of your mouth. Seriously). This was not the case before Mr. Hot Sauce declared the curry didn't have enough heat during the cooking process. I really shouldn't have listened as he would probably put Tabasco sauce on cheesecake but I did and according to him, it was perfectly authentic. I loved the flavor though and I will make it again just a little milder next time.

 Chicken Curry

  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1/2 teaspoon grated fresh ginger root
  • 1/2 teaspoon white sugar or splenda
  • 2 heaping teaspoons of curry paste medium (or more if you have a tongue of steel)
  • 2 skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 tablespoon tomato paste
  • 1 cup plain yogurt or sour cream
  • 3/4 cup coconut milk
  • 1/2 lemon, juiced
  • 1/2 teaspoon cayenne pepper
  • Cooked rice


  • Saute onions until golden. Add garlic, cinnamon, paprika, bay leaf, ginger and sugar and saute for two more minutes. Add curry paste, tomato paste, yogurt and coconut milk and stir until combined. Bring to a simmer and add chicken, cooking for 20-25 minutes or until chicken is cooked through. Add lemon juice and cayenne pepper. Serve over rice. 


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