Some of my family and friends do not like curries as hot as I do, yet I wanted them to experience the great aromas and flavors of India. Fortunately, I had an opportunity to share a kitchen with an Indian woman from New Delhi for a few months and she introduced me to this very mild curry.
All curries do not taste the same nor are they made with the usual blend of curry powder found in your grocery spice aisle. This fact turned out to be a selling point that encouraged a number of people to give Indian curries a try. With this recipe, I’ve converted a good number to Indian cooking!
You will also find that whole coriander seeds and cloves are rendered quite mild and less pungent in flavor after they’ve cooked; you can actually bite into them without trepidation.
The Saute-Then-Simmer function on the Aroma Rice Cooker is perfect for making this dish. After the liquid ingredients are added, just close the lid and enjoy visiting with your guests until it’s ready to be served. You will be pleased with the results!
4 skinless chicken breasts, cut into 2” pieces
1 tsp ground cardamom
2 tsp salt
3 tbsp olive oil
2 garlic cloves, minced
2 inches of ginger, finely grated
2 tsp cumin
2 tsp turmeric
1 Bay leaf
1 medium onion, chopped
2 medium carrots, chopped in have then lengthwise
1 large russet potato, cut into 2” pieces with skin on
2 cups cilantro, chopped
2 tsp whole coriander seeds
2 whole cloves
1 (13.5 oz) can coconut milk
1 (4 oz can) roasted mild chiles, chopped
1/3 cup chicken broth
non-stick cooking spray
In a bowl, combine the cut chicken pieces, cardamom and salt. Add the oil, toss and set aside.
In second bowl, combine the garlic, ginger, cumin, turmeric and bay leaf with the chopped onions, carrots, potato and cilantro. Save the mild chilies, coconut milk and chicken broth to be added last.
Set your Rice Cooker to Sauté then Simmer. Dry toast the coriander seeds and whole cloves until aromatic; remove to a small bowl.
Spray a small amount of oil to the pan; add chicken mixture and lightly sauté all the pieces. Add in your second bowl of vegetable ingredients and stir to combine. Add chicken broth, milk and chilies. Place the lid on and simmer for about 30 minutes.
Serve with Naan bread.
Over to You
What’s your version of curry? Share and inspire us!