Name: Curried Chicken
Yield: Serves 8 to 10
Ingredients: 3 tablespoons vegetable oil; 3 cups chopped onions; 1/4 cup minced peeled fresh ginger; 3 garlic cloves, minced; 3 tablespoons curry powder; 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 2 tablespoons all purpose flour; 1 cup plain yogurt; 3 tablespoons tomato paste; 3 cups canned low-salt chicken broth; 1 cup unsweetened applesauce; 4 pounds skinless boneless chicken breasts, cut crosswise into 1/2-inch-thick slices; 1 10-ounce package frozen peas; 1/2 cup sour cream; 1/2 cup canned unsweetened coconut milk*; Fresh cilantro sprigs; Steamed white rice; Major Grey mango chutney; Sliced peeled bananas; Chopped pitted peeled mangoes; Shredded unsweetened coconut; Chopped toasted peanuts; *Available at Indian, Southeast Asian and Latin American markets and at many supermarkets.

Serve the curry with steamed white rice and Indian beer, and make a stop at an Indian restaurant to get some samosas — savory filled pastries — to pass as appetizers, and the flatbread called naan to sop up the curry sauce. For dessert, how about assorted teas and a carrot cake?

Recipe information

Yield
Serves 8 to 10

Ingredients

3 tablespoons vegetable oil

3 cups chopped onions

1/4 cup minced peeled fresh ginger

3 garlic cloves, minced

3 tablespoons curry powder

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

2 tablespoons all purpose flour

1 cup plain yogurt

3 tablespoons tomato paste

3 cups canned low-salt chicken broth

1 cup unsweetened applesauce

4 pounds skinless boneless chicken breasts, cut crosswise into 1/2-inch-thick slices

1 10-ounce package frozen peas

1/2 cup sour cream

1/2 cup canned unsweetened coconut milk*

Fresh cilantro sprigs

Steamed white rice

Major Grey mango chutney

Sliced peeled bananas

Chopped pitted peeled mangoes

Shredded unsweetened coconut

Chopped toasted peanuts

*Available at Indian, Southeast Asian and Latin American markets and at many supermarkets.

Preparation

Step 1
Heat oil in heavy large pot over medium heat. Add onions and sauté until golden, about 15 minutes. Add ginger and garlic; sauté 1 minute. Add curry, cumin and cinnamon; sauté until fragrant, about 1 minute. Add flour, then yogurt and tomato paste, whisking until sauce is smooth, about 1 minute. Add broth and applesauce. Bring to boil. Reduce heat; simmer until sauce thickens slightly, stirring occasionally, about 30 minutes. (Can be made 1 day ahead. Cool slightly. Cover and chill. Bring to simmer before continuing.)
Step 2
Add chicken and peas to sauce. Simmer until chicken is almost cooked through, about 3 minutes. Add sour cream and coconut milk. Reduce heat to medium-low. Stir until chicken is cooked through and sauce thickens enough to coat spoon, about 3 minutes (do not boil). Season with salt and pepper. Transfer to bowl. Garnish with cilantro sprigs.
Step 3
Place rice, chutney, bananas, mangoes, coconut and peanuts in separate bowls. Serve alongside curry.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes