An indian friend who lived in my town was homesick, and I asked him what he missed most about his native country. “The food,” Vasu said. So I tried this Chicken Curry recipe with its red, tomato-based sauce over jasmine rice. When Vasu showed up for dinner the whole house smelled of curry powder and cinnamon. “Just like home!” he said.
Chicken Curry
Ingredients
| 2 large onions, sliced | 1 cinnamon stick |
| 1 clove garlic | 2 lbs. chicken breast or thighs, skinned and deboned, cooked and shredded |
| 2 Tbsp. curry powder | ½ c. raisins (optional) |
| 2 lbs. tomatoes, canned or fresh, diced | salt and pepper to taste |
Preparation
1. In a large, deep saucepan, sauté onions and garlic in butter until brown.
2. Add curry powder and fry for 3 minutes.
3. Add tomatoes, cinnamon stick and chicken. Add salt, pepper and raisins, if desired.
4. Simmer 2 to 3 hours. Add water as needed.
5. Have peanuts, coconut shavings and banana pieces on the side to be sprinkled over top of curry dish.
Jasmine Rice
Ingredients
| 1 c. jasmine rice | 1 c. water |
| 1 c. light coconut milk | salt (optional) |
Preparation
1. Bring ingredients to full boil, then simmer on lowest heat for 30 minutes, or until liquid is absorbed.
2. Rest with lid another 10 minutes and serve.
Serves 6 to 8.
Nutritional Information (eight servings, no toppings): Calories: 320; Fat: 5g; Cholesterol: 65mg; Sodium: 135mg; Total Carbohydrates: 43g; Dietary Fiber: 3g; Sugars: 16g; Protein: 26g.
