Classic Indian Recipe: Chicken Curry

We've all been there: you're out at a restaurant, trying a new dish, and then it just hits you. You have to try to recreate this at home! That's what happened to us with chicken curry at our favorite Indian restaurant. We had to figure out a way to make this at home! It was so smooth, perfectly mixing together a little sweetness with some spice. The chicken was perfectly tender, and the rice was cooked to perfection. I

The trick to getting the right amount of depth and flavor was to first cook the spices in oil, letting that flavor fully develop before adding the meats. It adds a little extra depth of flavor and helps get just the right amount of heat. Also, instead of using only coconut milk, use equal parts water with it to prevent the dish from getting too sweet. Keep reading below for our favorite recipe...

Chicken Curry Recipe

(makes 4-6 servings)

Ingredients

SPICE BLEND

• 1 1/2 cinnamon sticks
• 4 whole cloves
• 4 green cardamom pods
• 8 black peppercorns
• 1 bay leaf

CURRY

• 1/4 cup vegetable oil
• 1 medium onion, sliced thin
• 4 large cloves garlic, pureed with 1 tablespoon water
• 1 tablespoon fresh ginger, pureed with 2 teaspoons water
• 6 chicken thighs, skinned and cut into bite sized pieces
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoons ground turmeric
• salt to taste
• 1/2 cup plain yogurt
• 1 cup coconut milk
• 1 cup water
• 1 jalapeno pepper, stemmed, seeded, cut in half lengthwise
• 3 tablespoons fresh cilantro leaves
• 1/2 cup Indian split peas

Directions

1. Heat oil in a large skillet or soup kettle over medium high heat until hot.
2. add the spice blend to the oil, stirring with a wooden spoon until the cinnamon stick unfurls and cloves pop (about 5 seconds).
3. Stir in onion to the skillet and saute until softened, about 3 to 4 minutes.
4. Stir in garlic, ginger, chicken, 1/2 teaspoon salt, and yogurt. Cook, stirring constantly, until liquid evaporates, oil separates and turns orange, and spices begin to fry (about 5 to 7 minutes).
5. Once spices begin to smell cooked, stir in cilantro, then add the water, coconut milk, and halapeno. Season with salt to taste.
6. Bring to a simmer, then reduce the heat. Cover and continue to simmer until the meat is tender (about 20 to 30 minutes).
7. Add Indian split peas, and cook until tender (about another 15 minutes).
8. Serve hot with rice.
9. Enjoy!

Japanese Recipe: Curry and Rice

For an incredibly delicious, popular Japanese dish, look no further than Ka-re. Ka-re (otherwise known as curry or curry rice) is a slightly sweet, slightly spicy dish consisting of a thick gravy with stew meat and vegetables typically served with rice.

To make the curry, we first made a curry roux from butter, flour, and a few spices. In a separate pot, we boiled the basic components of the dish; a combination of meat, carrots, onions, and potatoes. For a little extra sweetness we also tossed in some pureed apple. We kept the roux and the curry separate until the last few minutes and then added the boiled medley to the roux.

We served our curry in one of the most popular methods: with short grain rice (however it's also commonly served on its own or with noodles). The best part of serving with rice is using the leftover rice to make onigiri!

In Japan, it is traditionally considered rude to completely mix together the rice and the curry. Instead, they are served next to each other on the plate, and you mix a spoonful of the rice with the curry before taking the bite. Keep reading below for this delicious recipe...

Japanese Curry Rice

(makes about 4 servings)

Ingredients

ROUX

• 3 tablespoons butter
• 1/4 cup flour
• 2 tablespoons garam masala (or curry powder)
• 1/2 teaspoon cayenne pepper (adjust accordingly for spiciness)
• black pepper
• 3 cloves garlic
• 1 tablespoon freshly ground ginger
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce

CURRY

• 2lbs beef round chuck cut into bite sized cubes
• 2 teaspoons grape-seed oil
• 2 large onions sliced thin
• 2 carrots cut into chunks
• 2 cups water
• 1 cup beef broth
• 1 cup red wine
• 2 large yukon gold potatoes cut into large chunks
• 1 small apple peeled, cored, and pureed
• 2 teaspoons kosher salt
• 1 teaspoon garam masala (or curry powder)

Directions

1. Heat the oil in a large saucepan over medium low heat and add the onions. Saute the onions until they are golden brown and caramelized (about 30 minutes). Turn the heat up to high, add the beef, and brown.
2. Add the carrots, water, broth, and red wine. Bring to a boil. Skim off any foam or oil from the top, then lower the heat to medium. Add the potatoes, pureed apple, salt, and garam masala. Simmer for about 30 minutes, or until the carrots, potatoes, and meat are tender.
3. Meanwhile, to make the roux, melt the butter over medium low heat. Add the flour and garam masala. Stir until you have a thick paste. Add the cayenne pepper and some black pepper to taste. Add the garlic, ginger, tomato paste and Worcestershire sauce. Stir to combine. Continue to cook until the paste starts crumbling. Remove from the heat and set aside until the meat and vegetables are done cooking. 
4. To finish the curry, ladle 2 cups of liquid into the roux then whisk until it's smooth. Pour this mixture back into the other pot and gently stir until thickened.
5. Serve with rice next to the curry.
6. Enjoy!

One-Pot Recipe: Thai Coconut Chicken Curry

This Coconut Chicken curry is so good, everyone will be shocked when they find out how easy it is to make! That is, if you choose to share your secrets with them. Stir-fries and curries are always a nice option because you get so much bang for your buck and you don’t have to spend an inordinate amount of time over a hot stove; plus you get a sauce that is more than just yummy dressing for the chicken, becoming a soup that pairs beautifully with the chicken. Appetizer and entrée in one—bonus! Really, this dish is a winner that you should all try. One pot. Ready in under 20 minutes. Possible? Yes.

Coconut Chicken Curry

Serves 4

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
• 1 can (14.5 oz.) light coconut milk
• 1 1/2 cups low-sodium chicken broth
• 1/3 cup water
• 4 oz. green beans, chopped
• 1 jalapeño chili, seeded and finely chopped
• 1 tablespoon olive oil
• 2 teaspoons Thai red curry paste
• 1 teaspoon lime zest
• 1 teaspoon brown sugar
• 1/2 teaspoon ginger root, grated
• 1-2 red bell peppers, seeded and shopped
• salt and pepper, to taste

Directions

1. In a large pot, heat oil over medium-high heat. Season chicken with salt and pepper and cook for 3-4 minutes, until chicken is no longer pink.
2. Add lime zest, ginger root and chili. Continue to stir-fry for 1 minute.
3. Pour in coconut milk, chicken broth and water, and stir in brown sugar, curry paste, green beans and bell peppers.
4. Reduce heat to medium-low and let simmer for 5-7 minutes, until vegetables have softened slightly.
5. Serve hot. Optional: serve with jasmine rice.