Recipe: Chicken Curry (Cuisinart recipe)

CHICKEN CURRY

"This mildly spicy dish is best served with basmati rice."

3 garlic cloves
1 to 2 inch piece of ginger, peeled and cut into 3 pieces
2 tablespoons plus 1 teaspoon vegetable oil or ghee*, divided use
2 teaspoons curry powder (see recipe)
1 1/2 pounds boneless chicken breast, cut into 1/2-inch strips (cutting width-wise)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 cup chicken broth, reduced sodium
1/2 cup coconut milk
1 medium sweet potato, about 8 ounces, peeled and cut into 1/2-inch dice**
1/2 cup frozen peas
Hot cooked basmati rice (for serving)

Chop the garlic and ginger together in a Cuisinart Mini Chopper or Food Processor.

Heat a nonstick skillet over medium heat with 1 tablespoon of the oil or ghee. When oil is hot, stir in the chopped garlic and ginger. Cook until fragrant, about 1 minute. Stir in the curry powder and continue to cook for an additional minute or two.

Place chicken in a stainless mixing bowl and toss well with the garlic mixture. Cover with plastic wrap and refrigerate for 2 to 4 hours.

WHEN READY TO COOK:
Once chicken has marinated, place a large saute pan over medium to medium-high heat. Season the chicken with the salt and pepper. Add another tablespoon of oil and brown the chicken on both sides, about 2 to 3 minutes per side. Brown the chicken in batches so that the pan is not overcrowded. Once chicken is browned reserve in a separate bowl.

Add remaining oil to saute pan and add the onions and jalapeno. Stir and saute until vegetables are soft and lightly browned, about 5 minutes.

Add chicken broth to the pan, scraping up any browned bits that have been left on the bottom. Stir in the coconut milk and add the sweet potato; cover. Reduce heat to low to let the sauce simmer lightly.

After about 8 to 10 minutes add the reserved chicken. Continue to simmer, covered, until chicken is completely cooked through, about 5 to 8 minutes. Stir in the peas.

Serve in bowls with basmati rice.

*Ghee is clarified butter that is commonly used in Indian cooking. It is possible to clarify butter at home or a jar or it can be bought in specialty food stores.

**Hold the cut sweet potato in cold water so that it will not turn brown.

Makes 3 to 4 servings
Source: Cuisinart Spice and Nut Grinder Manual, Model SG-10