Chicken Curry

This traditional North Indian-style dish makes for a delicious and easy ethnic meal. Also, because there is a small amount of cream, it makes for a hearty, yet light meal. The spiciness may also be altered, by using more or less curry powder, so all of your guests or family will be sure to love this dish.


Chicken Curry

1 pound boneless, skinless chicken thighs, cubed
1 tablespoon curry powder (1-2 teaspoons more for a spicier dish, 1 teaspoon less for less spiciness)
4 tablespoons extra-virgin olive oil
1/4 cup heavy cream
salt
5 cloves garlic, chopped
1/2 medium-sized onion, chopped
1/2 cup water
1 1/2 cup chicken stock
1 tablespoon tomato paste
1 cup dry brown rice

Cook rice according to package directions.

Meanwhile, in a stockpot, saute onions in olive oil until tender over medium-high heat. Next, add garlic, and saute for another 2-3 minutes, or until garlic is tender. Then, add chicken stock and water, and when stock begins to boil, add cubed chicken. After 4 minutes, add salt and curry powder. Simmer until chicken is thoroughly cooked, or for about 10 more minutes. Next, add heavy cream, and cook for another 3-4 minutes. Then, add tomato paste, stir, and turn up heat to high, and allow to simmer until mixture is slightly thickened, or for about 10 minutes. Serve over rice.

Serves approximately 4.