Curry Sunday!

A few weekends ago we had curry Sunday at AuntieMoo’s!  We had so much fun.

The week prior I spent some time googling different curry recipes.  When I got to AnnieMoo’s house she got out all of her different curry spices and we combined our efforts to make the perfect curry! This was pretty close to perfection.

Here is our creation!

Recipe By: Anne and Steph creation!
Serving Size: 4
Cuisine: Indian
Main Ingredient: Chicken
Categories: Low Fat, Slow cook, Bake, Advance, Vegetables, Sauces, Main Dish

-= Ingredients =-
2 Bone in Chicken Breasts ; cut in half
4 Bone in Chicken Thighs
16 ounce Plain Yogurt
1 tbs Sweet Curry ; penzey’s brand

~~ — Mix Yogurt with Curry and Toss Chicken marinate 1 hour.  Bake 3 ~~

3 tbs Sweet Curry Powder ; Heaping = penzey’s brand
1 1/2 teaspoons Sweet Hungarian Paprika
1/2 teaspoon Ground cumin
1/2 teaspoon Tumeric
1/2 teaspoon Ground coriander
1/4 teaspoon Cinnamon
2 Whole Bay Leaves
1/2 teaspoon Dried ground lemongrass ; optional

~~ — mix spices until combine, set aside — ~~

3 large Onions ; quartered
6 cloves Garlic ; chopped
1/4 teaspoon Fresh Ginger ; peeled and minced
1/2 cup Organic Coconut Milk
1 cup Tomato juice
1/4 cup Chicken broth
1 1/2 tbs Apricot Preserves
15 ounce Canned whole tomatoes ; drained and quartered by hand
1 small can of bamboo shoots
Salt and pepper ; to taste

-= Instructions =-

Prepare chicken as stated above.  Marinate 1 hour before cooking.

Mix spices and set aside

Sweat onions and garlic in oil (peanut or sesame) in a high sided pan.  When they begin to turn translucent, add dry spices and cook until browned and well incorporated.

Onions, garlic and spices

Add ginger and cook until you can smell the ginger.  Add milk, juice and broth.  You can adjust broth and milk to taste, but wait about 30 minutes until flavors blend.

milk, juice and broth added

Add apricot preserves and stir until thick.  Add tomatoes, shoots and salt and pepper to taste.  bring to a boil, reduce to simmer for 15 – 20 minutes.

preserves, tomatos, shoots, salt and pepper go in!

Drain cooked chicken and add to simmering curry sauce.  Simmer bone up in pan for 30 minutes.

You can add peas, carrots, cauliflower, mushrooms, potato.  We grilled veggies on the side and poured sauce over veggies.  Serve with rice.  We used Saffron flavored.  We had yogurt and cilantro on the side.  Delicious!

Our Feast!

We had the veggies and chicken separate for  some people who weren’t sure they would like it all together.  When I make this again I will combine all the veggies, chicken and sauce so it all gets loaded with flavor.  The sauce is amazing!  YUMMY!!! So worth the effort.  Next cooking Sunday will be The Chilli Cookoff!!  Stay tuned!

Leah also spoiled us with a recipe for Boston Cream Pie Cupcakes from CooksIllustrated.  I’d post the recipe but you have to pay to use the website.  They do offer a 14 day free trial but you have to give them your credit card info and I am too lazy to get up off the couch!  haha.  It is worth it though.  Leah and Annie both swear by CooksIllustrated.  Here are some pics of her masterpiece!

This is before the good stuff is added!

Yum, chocolate ganache!

I have no words...


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