Chicken and Onion Curry

I am really into curry these days.  (Terrible photo but…) I made a Thai curry the other night which was a hit.  Then this week I made an Indian curry.  Both completely different tastes but both good.  I might prefer the Thai curry but this after having a few leftovers for lunch I actually like them both.   

4 large sweet onions

2 " piece of ginger cut into pieces

5 tbsp. tomato paste

1 tbsp. ground coriander

1 tbsp. cumin

1/2 tsp. cayenne pepper

1/2 tsp. tumeric

2 tbsp. sweet curry powder

1/2 tsp. dried chili flakes

1/2 cup greek style yogurt

2 large cans of crushed tomatoes

2 small chickens cut into pieces

2/3 tbsp. chopped cilantro (optional)

Take two of the onions and chop roughly.  Add them to a cuisinart with the chopped ginger and puree. 

Take the other two onions and slice thinly.  In a deep pot cover the bottom with olive oil and saute the sliced onions until caramelized. Take them out of the pot and set aside for later use.

Now add in the puree into the pan and saute until browned.  Add in the tomato paste, coriander, cumin, cayenne pepper, tumeric, curry powder and chili flakes.  Saute for a few minutes until completely combined.  Add in the yogurt and the two cans of crushed tomatoes.  Saute for a few minutes to combine this too.  Add some salt for taste and crank up the heat until the tomatoe mixture starts to boil.  Add in your chicken pieces, stir them in so they are covered, put on a top and turn the heat down to medium low.  Let this sit for about 40 minutes or until done.

Once this is done, stir in the caramelized onions that you had set aside and the cilantro.  Mix up and serve.  I served this along side coconut rice. 

Good for a cold night. 

Comments (Archived):

  1. Abdallah Al-Hakim

    Sounds delicious. One quick question, are the chicken pieces raw when you add them ? This cold weather definitely makes theses kind of dishes applealing. I made a terrific mushroom soup last night and it was a big hit. My plan is to make a new soup every weekend throughout the winter!

    1. Gotham Gal

      love the soup.yes the chicken is raw when I put it in. you could pan fry the chicken first but i just tossed it in.

      1. Abdallah Al-Hakim

        Thanks. The soups are from one of my wife’s favourite restaurants in Victoria BC, – they have an excellent number of soups that I will tackle this winter!

  2. Brandon Burns

    For my thai curries, I usually infuse some ginger, lemongrass and lime into a pot of coconut milk (combine, bring to boil, reduce to simmer) and use that as a base. The lemongrass adds so much, and infusing all of it into the coconut milk first enhances the flavor in a way that’s better than tossing them all into the pot at once. Give it a whirl!

    1. Gotham Gal

      That sounds really good and easy. Next curry!

  3. ellen

    do you have any heart healthy recipes? My husband just came home from 4 months and 2 days from the hospital. I have to be extremely careful that there is no salt or any spice that will make him retain water.Might there be a website that you may know? This is challenging, but I am so thrilled that he is finally home.

    1. Gotham Gal

      Thats a long time in the hospital. You need to cook simply like broiled chicken with roasted veggies

      1. ellen

        So far that is exactly what I am doing. Tonight a piece of salmon fillet and a boiled potato.I need to find a spice that won’t upset him. He hates mrs. dash.

        1. Gotham Gal

          Salt and pepper is all u need and perhaps some fresh thyme

          1. ellen

            Salt is the enemy.I need something that will be tasty but not upset a tummy that takes a bunch of pills.

          2. Gotham Gal

            fresh herbs.

  4. Marvin Danig

    For the Indian curry you might want to add garlic and potatoes to round it off. When onions are partially caramelized, add 2 tablespoon ginger-garlic paste (1:1 ratio) and then cook the onions with garlic and ginger further on. At a later stage, when adding chicken to the pan, add 2 medium sized cut potatoes into the gravy as well. Potatoes will tone down the effect of spices in the gravy, without it spices will be strong, even uncomfortable. The curd/yogurt does a bit of this job, but it’s always better to tone down the effect of cayenne pepper, turmeric and Garam Masala with starchy potatoes. They always do this in Indian kitchen. Spice should not feel over the salt, that’s when Indian curry tastes good.