Chicken Curry Cantata

Scruffins Multimedia Lab has been smelling like cumin, tumeric and coriander lately. We've been doing a lot of Indian cooking. This recipe comes from the mother of Carter's best bro, Aditya.

Of course, dinner isn't complete without an accompanying song. Press play on the video before you serve this meal.

Mama Rao's Chicken Curry

LARGE BATCH: Serves 4-6

Prep:

Dice 2 large onions
Dice 4 large or 5 medium tomatoes (or open 2 cans diced tomatoes)
Cut 1 pkg chicken breasts or tenderloins into bite-sized pieces.
Mince a small amount of fresh ginger, approx ½ tsp. (can be frozen)

Sauté onions, ginger and 8 to 10 cloves of garlic, minced fine or pressed, in 1 stick butter, until onions just begin to turn clear, approx. 10 min. over Medium to Medium-high heat.

Add
1½ tsp. Coriander
1½ tsp. Cumin
¾ tsp. Turmeric
1 tsp. Cayenne or Ground Red Pepper
1 tsp. salt

Mix well. Add chicken pieces. Continue to sauté spices to release the aromatics and partially cook the chicken , approx. 6 min.

Add diced tomatoes and ¼ cup water.
Bring mixture to boil, then reduce to very low heat. Cover partially & simmer for a minimum of 45 minutes. Verify that the chicken is done all the way through.

For a bit of decadence if desired, stir in a small quantity of half & half right before serving.

Serve over cooked white rice, or with pan-warmed Nan (traditional Indian flatbread)

If halving the recipe to serve 2, halve everything BUT the spices.