Spicy Minnesota Curry Chicken
- 1-1/2 Cups of bite-size chicken pieces (about 1-1/2 to 2 breasts)
- 1-1/2 Cups coarsely chopped onion
- 1 Cup diced fresh tomato or canned tomato minus juice
- 4 jalapeno peppers chopped, more or less to taste. (any type chili pepper, this is where you control the heat)
- 1/2 Tblspn ground ginger
- 1/2 Tblspn ground garlic
- 1 tspn salt
- 3 Tblspn olive oil
- 1/2 Cup white wine
- 6 oz. plain yogurt
- 2 Tblspn curry powder
- 1 Tblspn garam marsala
- 1/2 tspn chili powder
- 1/2 tspn cumin
- 1/2 tspn cinnamon
- 1/4 tspn termaric
- 1/4 tspn cayenne pepper
How to make it
- Mix together the seven dry spices at the bottom of the list.
- In a large frying pan heat the olive oil, stir in the dry spices and brown. It takes about one minute. Stir the entire time so it doesn't burn.
- Add onions and tomatoes, cook on high heat another 2 minutes until the onions start to turn translucent.
- Add garlic, ginger and salt, cook another minute on high heat.
- Add the chicken and brown 4 minutes.
- Pour in the wine and stir, scraping the stuck bits from the pan bottom. You are de-glazing with the wine.
- After the wine cooks down a bit, turn to medium, cover and cook for another 15 minutes.
- Stir in the yogurt.
- Serve over rice.