Empowering your Palate: Chicken curry

  • Published
  • By Tech. Sgt. Neal Joiner
  • 100th Air Refueling Wing Public Affairs
RAF MILDENHALL, England --  Welcome to the latest installment of the "Empowering your palate" series. Being new to the area, and finding curry dishes to be very popular, I thought this was the perfect time to introduce Team Mildenhall to the preparation of a dish that has become a tradition of English cuisine.

This recipe was contributed by Chef Krishna Bista, the Worlington Hall Country House Hotel, who was kind enough to allow me access to his kitchen. He also adapted this recipe with the home cook in mind.

Preparation time: 5 minutes
Cooking time: 20 minutes
Portions: 2

Ingredients:
1 chicken breast
1 medium white onion
½ of a cup of chopped skinless tomatoes (canned or smashed fresh)
1 tablespoon of garlic/ginger paste (purchased or freshly finely minced to paste consistency)
1 teaspoon Garam Masala (can be purchased from spice aisle of grocery store)
1 teaspoon of Turmeric (Tarmerrek) powder (can be purchased from spice aisle of grocery store)
11/2 teaspoon salt
11/2 teaspoon red chili powder
11/2 whole cumin seeds
1 tablespoon Greek yogurt
1 tablespoon roughly chopped fresh coriander
Enough cooking oil to heavily coat a sauté pan

Instructions:
1. Dice onion to medium pieces.
2. Chop chicken breast into large chunks.
3. Add oil to pan over medium high heat.
4. Add coriander seeds to pan. Cook until seeds just begin to brown.
5. Add onion. Mix and cook till soft.
6. Add garlic/ginger paste. Mix.
7. Add tomato. Mix and reduce heat to medium.
8. Add Greek yogurt. Stir and reduce heat to medium low.
9. Add Garam Masala, Turmeric, and chili powder. Mix.
10. Add Chicken and 1/3 a cup of water. Increase heat to medium.
11. Cook approximately 8 minutes or until chicken is cooked through.
12. Add fresh coriander. Stir and turn off heat.

Serve over white rice, or with Naan or garlic bread on the side.

Chef's tip:
For a creamier curry, add additional yogurt or heavy cream at the finish. For a richer curry, add butter.
For a spicier curry, increase the red chili powder. Curry is not an exact recipe, but a combination of spices that may be reduced or increased based on one's tastes and creativity.

Editor's note: No federal endorsement intended or implied.