Anticiplate

Erik has this new favorite food obsession: Curry. However, when we started dating 5 years ago, he hated it:)  Don’t ask me how his taste buds have changed, but I am not complaining! I decided to do an Indian Curry rather than a Thai Curry because I think they are more flavorful.  I used a base recipe by Tyler Florence because I actually think that he has visited the countries that he writes recipes for. I have made this a couple of times and changed a few things. This recipe is still a work in progress, but here is the latest version based on some suggestions from people who have tried the recipe, and, of course, Erik. 

Serves 2 to 3 (plus a dog)

Prep time 20 minutes

Cook time 40 minutes

2 chicken breasts, about 1 lb. 

1 1/2 tbsp. butter (or Ghee, if you have loads of extra time)

1 medium onion, chopped

1/2-inch piece fresh ginger root, peeled and finely chopped

2 cloves garlic, finely chopped

1 tbsp. tomato paste

3 tbsp. Curry Powder (madras curry)

1/2 cinnamon stick

1 or 2 red chiles, chopped 

2 lime leaves, thinly sliced

Kosher salt and fresh black pepper

1 15 oz. can coconut milk 

1 c. chicken stock

2 tomatoes, seeded and diced

1 can garbanzo beans, drained

2 tbsp. chopped fresh cilantro, plus more for garnish

1/2 lemon, juiced

Preheat oven to 350 degrees. Place chicken breasts on a cutting board and cover with plastic wrap. Pound out chicken breasts until they are all about 1/2 inch thick. Sprinkle with 1 tbsp. curry powder and kosher salt. 

Bake for 15-18 minutes, until just cooked. Slice into bite size pieces. Set aside. 

Heat the butter (or ghee) in a large, heavy-bottomed pot over medium-low heat.  Add the onions, ginger, and garlic and cook slowly until onions are soft, about 15 minutes.  Add the tomato paste, curry powder, cinnamon stick, lime leaves, and chilies.  Stir well and season with salt and pepper. Pour in the coconut milk and chicken stock and bring to a simmer.  Cook until sauce has thickened, about 10 minutes. 

Add the tomatoes and beans and simmer for another 10 minutes. Stir in cilantro, chicken, and the juice of the halved lemon. Continue to simmer for about 5 minutes, until flavors have blended.  Adjust the seasonings with lemon juice, salt and pepper.  Garnish with cilantro. 

This can be served over basmati rice or with Naan Bread to soak up the sauce.