Indian Style Chicken

By Don Van Lengen

There are two ways to do this recipe. If time is not an issue use bone in chicken. Legs and Thighs work best and are inexpensive. You could also do a meatless version with portabella mushrooms.

For faster cooking boneless chicken breast.

• 1 pound of boneless chicken breast or bone in legs or thighs
• 1 small red onion diced
• 2 Tb garlic minced
• 2 Tsp Fresh Ginger minced
• 2 tsp tomato paste
• 1 Tb brown sugar
• 2 tsp Garam Masala (Indian spice blend)
• 1 tsp Cinnamon
• 1 tsp Turmeric
• If you like a little spicy heat, add 1 tsp chili flake or 1 tsp sweet chili sauce or hot sauce
• salt & pepper
• 1/4 cup plain yogurt
• 1/2 cup chicken stock or water
• Vegetable oil or cooking spray.

Dice chicken into bite size pieces if using chicken breast and place in zip lock bag. Or bone in chicken place in zip bag. Now, dice garlic, ginger peeled and diced. Place half the ginger and garlic into the bag with the chicken. Also add half of the spices from above (1 tsp Garam Masala, 1/2 tsp Cinnamon, 1/2 tsp Turmeric) into the bag with the chicken. Close the zip top bag and take out as much air as possible. Rub spices into the chicken and place in frig 20 minutes to overnight.

Cooking: Fast cooking can all be done in a large skillet. In the skillet 1 Tb vegetable oil or cooking spray. Remove chicken from the bag and season with salt and pepper. Start browning chicken med high heat add diced onions, remaining garlic, ginger. About 4-5 minutes for boneless chicken, about 10 for whole bone in pieces. Now add the rest of the spices (1 tsp Garam Masala, 1/2 tsp Cinnamon, 1/2 tsp Tumeric) and heat for about 1 minute. Add in chicken stock or water, tomato paste, brown sugar, (chili flake and or chili sauce, optional both). The chicken should almost be covered with the sauce, if not add a bit more water or stock. Reduce heat and simmer until chicken is done, about 5 minutes for boneless, 10-15 for bone in or until cooked through. For slow cook after browning chicken with onions and garlic and spice. Dump everything into a crock pot. Add in chicken stock or water, tomato paste, brown sugar, (chili flake and or chili sauce, optional both). The chicken should almost be covered with the sauce, if not add a bit more water or stock. Turn on low and check in a few hours. When the chicken is cooked taste and re-season if needed, turn off heat and add in plain yogurt and serve over rice.

For rice try replacing water with chicken stock or vegetable stock along with or coconut milk and veggies. Don’t be afraid of long cooking rice. Use a long grain rice. Simple rule – 1 cup rice to 2 cups liquid. So 4 servings – use 2 cups uncooked rice, 3 cups stock, 1 cup coconut milk, 1 cup frozen veggies. Rinse rice. Bring the 4 cups of liquid to a boil. Add in rice and veggies bring back to low boil. Reduce heat to med low, simmer 10-15 minutes partially covered. The liquid should be about gone at the end. Turn off heat, let sit a few minutes and fluff before serving. Try adding 1/4 cashews, or tsp fresh chopped parsley or cilantro just before serving.