Chicken Curry

This recipe for came from an adaption from my brother Mike's Chicken Curry. It's amazing over rice but also makes a great appetizer when you use the filling as a tostada topping.

Chicken Curry

Ingredients:

-6 tablespoons EVOO (Extra Virgin Olive Oil)

-4 Chicken Breasts OR 6  boneless, skinless thighs

-1 small yellow onion, diced.

-1 small jalapeno, 1 serrano pepper both finely chopped

-6 to 8 tablespoons Madras Curry Powder

-4 tablespoons Cayenne

-2 teaspoons Cumin

-1 teaspoon chili powder

-2 to 3 cloves of garlic, finely chopped

-1 tablespoon of fresh ginger

-1/3 of a bunch of fresh cilantro, roughly chopped

-1/4 cup to ½ cup of heavy cream

-1 or 2 doll ups of cream cheese or plain yogurt

 This recipe is for 4 regular size breasts or about 6-8 boneless, skinless thighs or a combo of the two.  Add additional ingredients if adding additional chicken.  Dice meat in small, fine pieces.  I like to slice them when still partially frozen.  In a Dutch oven, put in about 2-3 tablespoons of Olive Oil.  Once hot, add chicken.  I like to season at each stage so take about 3 tablespoons of Hot Curry- My favorite is called a Madras Curry Powder.  Also put in about another half teaspoon of cayenne, salt, pepper and ½ teaspoon of chili powder and another ½ teaspoon of cumin.  Once chicken is about 90% cooked….(only about 5 - 7 minutes), remove from dutch oven and place in a bowl.  Drain chicken fat but do not wash out- that’s all flavor!!  Pour in 3 more tablespoons of Olive Oil.  Once hot add diced onion and peppers.  Add in 3 more tablespoons of curry powder, 1 – 2 teaspoons of cayenne, ½ - 1 teaspoon of cumin and stir.  After about 2-3 minutes, add in garlic and ginger.  After about another 2-3 minutes of stirring, add chicken back in to mixture.  Another 2-3 minutes later, add in cream and cream cheese.  Cook for 10-15 minutes, stirring frequently until mixture is well blended and sauce is thick but still creamy.  Stir in cilantro and let simmer for about 5 minutes.  Serve with Nan bread or tortillas and serve over basmati rice.  Note: when cooking rice, put about 4 Bay Leaves and 5 or 6 Cloves in rice.  Remove cloves and leaves before plating.