Awesome Chicken Curry

This is defiantly not a 30 minute meal... but if you ever want to make your family a special meal.. this would be it.  It had alot of steps but trust me... well worth it!!! You can make the Curry Paste a day before, that will save you some time. You can use the curry with Tofu (my favorite) or Chicken (my kids favorite) Here is what you will need:

CURRY PASTE

2 Whole Onions, Sliced

1/2 Teaspoon Peppercorns

1 Small Piece of Cinnamon

1/2 Whole Fennel Seeds

1/2 Teaspoon Whole Coriander Seeds

3-4 Whole Cloves

1/2 Teaspoon Whole Cardoman

2 Teaspoons Ground Turmeric

1 Teaspoon Fenugreek

1/2 Teaspoon Cayenne Pepper

1 Teaspoon Ground Cumin

1 Teaspoon Paprika

5-6 Garlic Cloves

1 Tablespoon Fresh Crushed Ginger

1/2 Cup Chopped Cilantro

4 Tablespoons Olive Oil

 

In a nice heavy pot heat 4 Tablespoons of Olive Oil

Add your onions... we are going to Caramelize these... so grab your glass of wine and chill.  In order to Caramelize you need to cook at Med Heat and stir frequently.

This is what they will look like after 5 minutes.

This is what they will look like after another 5 minutes...

Another 5 minutes...

This is what they should look like... MMMmmmm

In a heavy pan or Cast Iron Pan warm up the whole seed for about 30 seconds.

I used a Mortar and Pestle but you can use a spice grinder... If you wanna ditch this process all together... You can Purchase Garam Masala, (see below) which you can find at most grocery stores.  

You want to grind pretty fine.

In a Food Processor throw all ingredients.

Add 2 Tablespoons Tomato Pasta or 2 Whole Roma Tomatoes

Pulse for a couple of minutes until you have this beautiful Paste.

You can put it in an air tight container and store in fridge for a couple of days.

Cook the Paste in the Pan with about 4 Tablespoons of Olive Oil for about 1-2 minutes.

Add 2-4 Cups of Water... the less water the thicker your curry will be. I would add a cup at a time until you reach the consistency you prefer.

I added 4 Organic Grass Fed Chicken Quarters and simmered for 1 hour with about 10 chopped Carrots.

You can also add Potatoes and Garbanzo Beans as well.

Vegan Option:

Press a Whole Block of Firm Tofu

Cube and Lightly Pan Fry until Brown

Add to the Curry Sauce with Potatoes, Carrots, and 1 Can of Garbanzo Beans

Serve with Rice and Some Roti (recipe below)

WHOLE WHEAT ROTI 

2 Cups of Whole Wheat Flour

1 Cup Water

Pinch of Salt

(Yep... that's it)

In a Large bowl combine the flour water and salt.

Need into a ball.... a smooth ball for about 10 minutes.

Put in a Large Zip Lock Bag and let it sit for about 15 minutes.

Take out of bag and roll into a log.

Cut down the middle first and work your way and make 12 equal pieces

Shape into a small disk and coat with flour both side.

Roll out (not too thin)

Have some Olive Oil and Brush ready.

Lightly brush the Roti

Fold into itself into a triangle.

Roll out once again... does not have to be pretty

Cook in a hot cast iron skillet

It will puff up beautifully

Cook on both side for about 45 seconds each side.