Chica-Chica Curry

Anyone who has read other posts on this blog likely knows I am no stranger to Indian cooking. As a child, my family ate Indian food regularly, so I guess it's only natural that I have grown to love cooking it. This recipe, that I am going to share with you, is about as basic as it gets for Americanized Indian food. Mommy Tiny Tummy used to make it all the time growing up (and Mommy Tiny Tummy doesn't really cook), so for those of you looking to cook to impress with minimal culinary experience, here's your ticket.

To make this Chicken Curry for beginners, you will need:

2 pounds of chicken (your choice- breast, legs, thighs-- breasts are healthiest)
1 large onion, chopped
8 oz mushrooms, chopped
24 oz greek yogurt (I use fat-free)
1 cup vegetable or chicken broth
2-5 tablespoons of curry powder (depending upon how strong you like it. You can find some version of a curry powder at most grocery stores, though if you want a really good one, I suggest scoping out an Indian grocer)
4-5 carrots, chopped and par-cooked until slightly softened
1/2 cup peas
optional: any other vegetables of your choice

To prepare, start by pre-cooking your chicken however you prefer it (I prefer some version of boiling or some way of retaining as much moisture as possible). You could also buy pre-cooked chicken. In a large pot over a low heat, sautee your onions and mushrooms until translucent. Then, add your chicken, yogurt, broth, and curry powder and mix well. Allow those flavors to marry for a few minutes before adding your carrots, peas and any other vegetables. Cook just until all of your veggies are cooked through.




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