I started making this dish when Veron was in high school. We all loved Indian Food and Chicken Curry was just perfect for cold nights.
It's not so much spicy (although it can be) as it is filling and warming. I love to make naan an Indian flatbread, kind of like a pita to go along with it, to dip in the soupy sauce... But tonight ciabatta will do.
I serve steamed rice along side. Tonight, when the rice was 90% cooked, I added some dried cranberries to the pot, to plump them up. The cranberries add a sweetness that is out of this world. Raisins are good, dried apricots or even plain rice.
The curry has so many "layers of flavor" that the longer it sits after cooking, the better it tastes. The flavors get a chance to marry and it is just delicious.
Veron loves this stuff!
2 lbs chicken breast, clean and cut in small pieces
2 large onions, chopped
2 large carrots, peeled and sliced
3 cloves crushed garlic
1 apple, grated and peeled (or can use 1 cup applesauce)
4 cups chicken broth
3/4 cup tomato sauce (or ground tomato)
3 tsp curry powder
1 1/2 tsp cinnamon
1 tsp grated ginger (1 tsp powdered ginger in a pinch)
1 cup plain yogurt
3 T olive oil
1/4 cup flour
Vegetables - any combination of:
baby corn on the cob
Heat oil in a large pot, cook onions, ginger and garlic until soft about 8 minutes.
Add cinnamon and curry to pan and stir onions and spices. It will be quite fragrant and smell so good.
Add flour and cook 1 min stirring continually.
Add chicken broth. When mixture starts to simmer, add chicken pieces.
When mixture comes to a slow boil again, add tomato sauce and stir.
Stir in yogurt and add vegetables that will take a while to cook (potatoes and carrots).
Cook with lid, stirring occasionally.
After 30 min, add quick cooking vegetables (peas, corn, water chestnuts).
Serve when ready with steamed rice.
Refrigerate leftover mixture.