Indian Chicken Curry

Last Fall I took a cooking class which focused on lightened up international food, and just loved it. The instructor was fantastic and taught me a lot of random, cooking tidbits that made me happy. One of my favorite dishes we made was Indian chicken curry. Indian food is one of my favorite cuisines - the tastes, the smells, the combination of flavors - mmmm. In case you are wondering, Thai curry would add fish sauce, kaffir leaves and lemon grass - among other things. Curry can differ from region to region and house to house. 

Note: I didn't measure the spices, I guesstimated on what would work. It was not too spicy, and next time I'll add way more chili powder and probably paprika. Taste as you go (before you add the chicken) and see what it may need. More chili powder if it needs a kick, or a little curry if you aren't getting the flavor. More salt or brown sugar if its too acidic. Have fun, seriously, cooking is to be enjoyed, except for when I started to burn the curry powder and started freaking out! That was not so fun. Oops! One tip, PLAN! I just sorta went for it and had nothing chopped or ready - not a great idea. This is where this blog will come in handy, I'll know where to begin next time. 


Indian Chicken Curry

The Stuff:
2 uncooked chicken breast cut into bite size pieces
1/2 cup nonfat, plain yogurt
1 can low fat coconut milk
2 carrots chopped
1 small onion chopped 
3 garlic cloves minced
1 big russet potato chopped
1 tablespoon tomato paste
1 tablespoon brown sugar
3 tablespoons curry powder
1 tablespoon chili powder
1 tablespoon ground black pepper
1 teaspoon coriander powder
1 teaspoon turmeric
1 teaspoon ground cinnamon
1.5 tablespoons olive oil
1 bay leaf
salt to taste

The How To:

• Heat a deep pot on medium heat, add curry powder and cook for 2 minutes scraping off the bottom as you go
• Add all other spices except bay leaf and cook for an additional 2 minutes, this will open up the spices and get the flavors out 
• Up the temperature to medium-high, add onion, garlic and olive oil and cook for 5 minutes
• Add potatoes and carrot and cook an additional 5 minutes
• Stir in tomato paste and brown sugar
• Reduce heat to medium, add yogurt and coconut milk and bring to a boil, stirring constantly
• Add chicken and bay leaf and simmer on medium-low for 20 minutes, stirring occasionally

• The curry is done when the potatoes and carrots are soft and the chicken is cooked through
• Serve with rice and naan

Weight Watcher Friends: 1 cup equals 5p+, add brown jasmine rice and naan for additional points