One of the Spice Mogul classic curry recipes using our Madras Curry N0. 4 whole spice blend. The cool crunch of the cucumber pairs beautifully with the creamy fire of the sauce. Easy, sophisticated and sure to be a crowd pleaser.
The Ingredients
- 1 packet Madras Curry Blend No. 4
- 1 tablespoon safflower or canola oil
- 2 boneless skinless chicken breasts (approximately 1 pound)
- 1 medium English cucumber, peeled, seeded and diced
- 1 medium yellow pepper, seeded and diced
- 1 medium yellow onion, medium dice
- 1 clove garlic, finely minced
- 2 cups chopped tomatoes with juice
- 1 cup chicken stock
- ½ cup plain yogurt
- 1/8 teaspoon cayenne (optional)
The Cooking
Heat the oil, add chopped onion and sauté until tender. Add cucumber, pepper and garlic, sauté for 5-10 minutes, being careful not to burn the garlic. Meanwhile, grind the Madras Curry No. 4 to a fine powder and add to sautéed vegetables with the optional cayenne pepper and bloom the spices with the vegetables for 2 minutes over medium heat.
Separately, seasoned chicken breasts with salt and pepper and grill until just barely done (internal temperature of 140°), then cool and dice or shred.
To the vegetable mixture above, add the chicken stock and chopped tomatoes and heat to a simmer. Add the cooked chicken and simmer 5-10 minutes or until thoroughly hot and the flavors have blended. Add salt and pepper to taste. Off heat and just before serving, stir in the one half cup of yogurt.
Served with steamed rice and traditional curry accompaniments.
Yields four servings.
