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SHREDDED CHICKEN CURRY

October 8, 2014

I have a passion for Indian food. In fact, I cook it so well that my Indian friends are impressed by how authentic my Indian cooking is and insist that I was Indian in my past life. My love for Indian food started about 6 years ago. I had a friend who was half Indian and half Armenian. Her mom would cook the most amazing food. In fact, after we went our separate ways, her mom's cooking is all I miss. Now, I make it best! This is my father's twist on the traditional Indian dish. I learned from the best. I actually think, my love and passion for cooking, I got from my dad. He's an amazing cook. This dish is simple to make but has such complex flavors. The mix of the textures and the contrasting temperatures of the dish make it an amazing eating experience. I believe this is the first of my Indian recipes on here so enjoy and I'll put up some more soon!

 

 

Ingredients:

  • 4 boneless, skinless chicken breasts

  • 1 onion, quartered

  • 2 bay leaves

  • 1 tablespoon salt

  • 1/2 tablespoon black peppercorns

  • 2 onions

  • olive oil

  • 3 Serrano peppers

  • 2 cloves garlic

  • 1 teaspoon red pepper

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • 1/2 teaspoon cardamon powder

  • 4 crushed cardamon pods

  • 1 tablespoon curry powder

  • 2 tablespoons tomato paste

  • 3 cups chicken broth

  • 3/4 cup yogurt

Directions:

  1. Boil chicken with quartered onion, bay leaves, salt and peppercorns. Once cooked, remove from water, let cool, and shred.

  2. Meanwhile, slice onions thinly.

  3. In a pot, heat olive oil and add serrano peppers and onions. Cook until translucent.

  4. Squeeze in garlic or add minced garlic.

  5. Add red pepper, black pepper, salt, cardamon, and curry. Stir well.

  6. Add tomato paste and mix in well.

  7. Add chicken stir till completely coated by paste.

  8. Add chicken broth. Bring to boil, lower heat to medium, and let cook for 20 minutes, stirring constantly.

  9. At the end, when fully cooked, whip yogurt till it becomes more liquified and add to the stew. Mix in well until completely dissolved.

  10. Serve with Aromatic Basmati Rice, tomato, cucumber, and green bell peppers.

*Aromatic Basmati Rice recipe coming soon!

 

If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!

 

 

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