Wednesday, March 11, 2009

Butter Chicken - a supper war victory

I've made this before, a few times. Two children liked it each time, even though they thought the last time was a bit too spicy. B2 thought the idea of yogurt in dinner was disgusting, so has been fussing every time. I asked him last week if he'd mind giving it another try if I used coconut milk, in place of yogurt. He said yes, so I did.

I prefer the flavor with yogurt, but this was good too. Other variations include using tofu, tempeh or roasted vegetables in place of chicken.

1 large onion, rough chopped
1-2 jalapeno peppers, seeded & rough chopped
5-6 cloves garlic, peeled
1-2 small plum tomatoes (or a cup of grape/cherry tomatoes)
3-4 inch piece of fresh ginger
3 Tbs Cashew Butter (or a 1/3 cup cashews, added to food processor)
1 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1-2 tsp curry
2 tsp salt
Fresh cracked pepper
2-3 Tbs Canola (or high heat oil)

Grate the ginger, and squeeze the juice into the blender. (Toss the pulp) Place all of the above ingredients, except the oil, into a food processor or blender, and blend it to make a curry paste.

Heat oil over medium high stove - add curry paste. Simmer the curry paste until much of the moisture has cooked off, and it's become quite thick. At this point, start watching for it to take on a shiny quality, as the the oil starts to break. (That's what you want to see before adding yogurt or coconut milk)

2 cups plain yogurt, or 1 can of coconut milk
4-6 boneless, skinless chicken thighs,
or 2-3 breasts, cut into bite size chunks

Stir yogurt into paste. Bring to a boil, then lower heat to medium. Simmer for 10 minutes, stirring often (it will stick). Add chicken pieces. After it comes back to a simmer, cook uncovered for 8-10 minutes, or until chicken is done.

Scoop chicken out to serving bowl, then raise the temperature back to medium high. Bring the sauce to a boil, and cook until you see the oil separating (see photo). Pour the sauce over the chicken in the serving dish and serve with rice. We like to have Nan and green peas. (I was lazy Sunday, and purchased the Nan, instead of making it.)

In case I had any doubts about declaring this an official win in the ongoing challenge to get the kids to eat something weird (as in anything with flavor), my daughter & son were looking over my shoulder while I pulled the photos off the camera.

"Ooh! Mom, when can you make that again?"

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