Chicken Curry

I currently have a young woman from India, Avneet, helping me with updating my online shop and sewing custom drapery. She cooked an authentic Chick Pea Curry, and brought it to work, as a treat for myself, Alicia, and our other staff working that day. The curry was amazing, and both Alicia and I felt we had so much energy after enjoying her spicy dish. I can’t explain that. For her Chickpea Curry version, use 2 cups cooked of chickpeas instead of the chicken, add four green chili peppers, and use coriander powder instead of the curry powder. The addition of 4 green chili peppers, made her curry next level for heat. The Chickpea Curry was served over an authentic Indian potato patty called Aloo Tikki. This Chicken Curry recipe would be great served with rice, to soak up all the delicious sauce. Curry is an excellent source of beneficial anti-inflammatory spices such as turmeric, ginger, and cayenne pepper. Turmeric contains curcumin, which has been shown to suppress many types of cancer cells. The addition of pepper to turmeric enhances curcumin’s ability to work by 2000 per cent. Cooked tomatoes contain lycopene, which is also know to suppress certain types of cancer. Each of the ingredients offers unique health benefits and together they are a powerhouse of health.

Chicken Curry

4 -5 chicken breasts

Oil to fry, plus salt and pepper

2 tablespoons butter

1 1/2 cup onions, chopped

1 can crushed tomatoes, 15 ounces

4 cloves of garlic, finely chopped

1 1/2 tablespoons fresh ginger,

finely minced

1 teaspoon cumin

1 teaspoon chili pepper powder

1/2 teaspoon cayenne pepper

1 teaspoon Garam Masala

1/2 teaspoon turmeric

1/2 teaspoon curry powder

1 cup plain yogurt (optional)

Cook the chicken, and remove from fry pan. Add 1 cup of water to pull up the drippings from the pan. Pour drippings out to reserve. Saute the onions, garlic and ginger. Add in the rest of the ingredients, when the onions are softened, including the reserved pan dripping. Simmer to combine the flavours. Cut the chicken breasts into 1-inch pieces, and add to the simmering curry sauce. Stir in the yogurt just before serving. If you leave it to simmer too long with the yogurt, you may experience a curdling of the sauce. Alternatively, instead of stirring the yogurt into the curry, you can use it as a finish. Garnish with fresh cucumber, fresh chopped cilantro, and fresh chopped tomato.