Dinner: February 19, 2010

Yesterday I made chicken and banana curry and it came out really wonderfully. We made rice to go with it, and it was a really nice touch. I think it would be a little too overwhelming to eat without rice. The curry wasn't that spicy, which was nice for me, but if you like spicy things I suggest adding something else to the mix. I got the recipe from this book which my mom got me for christmas.

Recipe:
(c = cup, t = teaspoon, T = tablespoon)

Marinade: 24 hours
2 c Plain Yogurt
3 Garlic Cloves
1 c Fresh Cilantro (chopped)
1 T Fresh Ginger (peeled) I didn't end up using this, but the recipe calls for it.
2 Chicken Breasts I used 4 because I have to feed 3 guys. Also this makes a lot of marinade.
Salt & Pepper

1. Combine the yogurt, garlic, ginger, cilantro, a pinch of salt and pepper to taste.
2. Blend together (the recipe says to blend in a food precessor, but i just mixed it together well and it was fine.)
3. Pour the mixture into a ziplock bag.
4. Rinse and pat the chicken dry.
5. Add them to the bag, smush them around a little and then put them in the fridge for a day.

Rest of the Ingredients:
2 T Hot Curry Powder
1/2 c Slivered Almonds
2 T Olive Oil
2 Garlic Cloves (chopped or crushed)
2 Large Onions (finely chopped)
Flour
1 1/2 c Water
2 T Brown Sugar
1 t Turmeric
1 Large Lemon
3 T Hot Mango Chutney
1/2 c Dark Raisins I decided not to use the raisins.
1 c Chicken Stock
2 Ripe Bananas
Sweet Shredded Coconut
Salt & Pepper

1. Heat the curry powder in a small dry pan over medium heat. Stir often, until fragrant (about 30 seconds) then set aside.
2. Add the slivered almonds to another dry pan over medium-high heat. Keep stirring them until they become golden, but watch them carefully because they will burn if you aren't paying attention. When they are done remove them from the pan (if you leave them in the pan they will keep cooking and can burn.)
3. Heat olive oil in a large pan over medium heat (I just used the same pan that I cooked the almonds in.) Add the garlic and saute for about 2 minutes.
4. Add the onions and then saute for about 8 more minutes. Remove the onions and garlic from the pan, but preserve the oil. Add more oil if you don't have enough.
5. Wipe down the marinated chicken and cut into bite-sized pieces.
6. Add some flour, salt and pepper to a bowl. Then toss the pieces of chicken in the flor to lightly coat them.
7. Fry the chicken on medium heat in the pan you used to cook the onions, until golden brown on all sides.
8. While cooking the chicken, Heat a large saucepan over medium heat. Add the water, the curry you toasted earlier, brown sugar, turmeric, the juice of 1 lemon, hot mango chutney, raisins, and the toasted almonds. Stir and bring to a simmer.
9. Combine chicken stock and 2 T of flour in a separate vessel. Mix well (I whisked it). Pass it through a sieve if you have a bunch of flour chunks.
10. Add to the curry sauce and mix well. Then turn the heat down to medium low.
11. Add the sauteed onions, garlic and crispy chicken. Season with salt and pepper to taste.
12. Cook for 30 mins.

To serve, spoon some chicken curry into a bowl (or over white rice). Top with bananas and coconut.