L. was in a game tournament and asked if he could eat at his computer table. Since we have been together 24/7 since March 10th, I said yes. As I walked by him post-dinner, he diverted his attention from the game long enough to give me a big nod and a thumbs-up, essentially the equivalent of a Michelin star. Anything that can get a reaction from a teen in a game must be really good.
That being said, this dish is not for those dieting, nor the lactose intolerant. It comes together quickly but is definitely a calorie dense treat dish as opposed to a recipe to add to your weekly roster. I served it with yogurt flatbreads topped with chopped spring onion so as to be able to sop up all of the decadent sauce.
2 lbs chicken, I used breast meat, thigh would work as well
2 Tbsps full-fat plain yogurt
1 tsp finely grated ginger
1 tsp finely grated fresh lemongrass or lemongrass paste
1 garlic clove, finely chopped
1/2 white onion, finely diced
1 cup of your favorite tomato sauce
1/2 cup of heavy cream
2 Tbsps butter
2 tsps olive oil
2 tsps curry powder (my curry powder is very spicy but feel free to add hot sauce to your dish if you are using grocery store curry powder which is usually fragrant but not fiery)
Salt to taste
Cut the chicken into bite sized pieces.
Mix the yogurt, ginger and lemongrass together in a bowl large enough to hold the chicken pieces. Add a bit of salt and then stir in the chicken pieces, making sure that each piece is coated with the yogurt marinade on all sides. Set aside for 30 minutes. (You can leave this for a couple of hours, in which case, please refrigerate the chicken and bring t room temperature before cooking. Longer than that and the yogurt starts to affect the texture of the chicken rather than tenderize it.)
Heat the olive oil in a large skillet over medium heat. Add the curry powder and stir to combine with the oil. Then add the onion, garlic and some salt and cook, stirring to mix the curry oil with the aromatics.
As soon as the onion starts to look translucent, tip in the chicken pieces, roughly wiping off some of the excess yogurt. Cook for a couple of minutes, before flipping the chicken pieces and cooking for a couple more.
Lower the heat and add the tomato sauce to the dish. Let the chicken finish cooking in the barely bubbling tomato sauce, about 10 additional minutes.
Right before serving, stir in the cream and add the butter to the dish and stir until melted.
Inspiration recipe, here.
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