Daren's Chicken 65
A classic spicy Indian dish which I tweaked for American eating.
- Serves: 4 persons
- 2cups water
- 1½ cups white rice
- 5teaspoons grapeseed oil, divided
- 4(5 ounce) skinless, boneless chicken breasts, cut into 1-inch cubes
- 5peppers green chile peppers, thinly sliced
- 1tablespoon garam masala
- 1tablespoon cumin seeds
- 1tablespoon ground coriander
- 1tablespoon minced garlic
- 1tablespoon crushed red chile flakes
- 1tablespoon red curry paste
- 1teaspoon salt
- ½teaspoon chili powder
- 1cup Greek yogurt
- ⅓cup water
- ½teaspoon red food coloring
Step 1Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
Step 2When the rice has been cooking for 15 minutes, heat 3 teaspoons oil in a large frying pan over medium heat. Add chicken; cook and stir until browned, 5 to 7 minutes. Remove to a plate.
Step 3Add chile peppers, garam masala, cumin seeds, coriander, garlic, chile flakes, curry paste, salt, and chili powder. cook and stir until fragrant, about 1 minute. Return chicken to the pan and toss to coat with spices. Add yogurt and water (if you want a runnier sauce). Simmer for 3 minutes. Stir in food coloring and serve over hot rice.