I'm slowly making my way back into my kitchen... which starts not with experiments but with old favorites, things I make again and again. I have several different curry recipes I keep returning to, but the only problem is that while I always have chicken and yogurt on hand, I often don't have almonds, and many of the curry recipes I've used call for that. Here's one that doesn't, adapted from a Madhur Jaffrey recipe, and which I made last night, along with potatoes sauteed in turmeric, cumin and mustard seeds, basmati rice, and a green salad. Fairly easy-- maybe 45 minutes of active time?
Chicken curry with fried onions
2 lbs. boneless chicken breasts, chopped into bite-sized pieces
4 onions, peeled
1.5 inch chunk fresh ginger, peeled and chopped
6 cloves garlic, peeled
4 Tblsp. vegetable oil
1 Tblsp. ground coriander
1 Tblsp. ground cumin
1/2 tsp. turmeric
1/4-1/2 tsp. cayenne pepper
4 Tblsp. plain yogurt
2 1/2 cups water
2 medium tomatoes, finely chopped
2 tsp. salt
1/2 tsp. garam masala
Chop 2 of the onions coarsely and throw into food processor. Ad ginger and garlic, puree until mixture forms a paste.
Slice the other two onions in half and then into thin slices. In cooking oil in a nonstick skillet, fry and stir until reddish-brown. Remove from pan. Add onion paste to skillet, stir and fry until brown, 3-4 minutes. Add spices, stir once. Begin adding yogurt, 1 Tblsp at a time, until all is incorporated. Add chicken, stir for one minute until pink. Pour in water, tomatoes, and salt. Bring to a simmer, cook covered for 20 minutes. Uncover. Add garam masala (can be purchased in small quantities at stores like Whole Foods) and fried onions. Cook, uncovered, until sauce thickens, may take 20 minutes. Serve with white rice.