Bob's Red Curry
Chicken:
Boneless breasts or your favorite pieces.
1 cup of plain yogurt
2 T canola or vegetable oil
1 t dried red (hot) chile pepper powder
1 T cumin and coriander powder
1 t garam masala
1 T lemon juice
1 t salt
fresh ground pepper
Marinate chicken in all of the above ingredients overnight or at least 4 hours in the refrigerator. I marinate it in a zip-top bag.
Chicken can be grilled, baked or broiled until done. I prefer grilled.
Red Curry Ingredients:
2 T Canola Oil
2 medium Cans Tomatoes (substitute fresh if you have them – I use canned crushed and whole)
1 Med Onion -- minced
Garlic - minced -- about 8 cloves
1 T - fresh ginger - grated or minced
1.5 T cumin and coriander powder
1 t cayenne / red chile pepper powder
1 t kosher salt (adjust when sauce is done)
1 t fresh ground pepper
1/2 tsp turmeric
1 tsp garam masala (added 10 minutes before serving)
Fresh cilantro chopped (added 10 minutes before serving)
Other Ingredients:
3 cans of chick peas / garbanzos – drained and rinsed
1 or 2 sliced green peppers
1 medium sweet onion sliced the same size as peppers
In a tall pan with lid, heat oil. Sauté onions till translucent. Add garlic and ginger and sauté for 2 minutes -- stir -- don't burn. Add cumin & coriander powder, pepper, red pepper and stir. Add tomatoes, turmeric and salt. Cook on medium to medium-low for 45 minutes uncovered. The red curry (gravy) will change colors from a brighter red to a darker red.
Add sliced green peppers, onions, garbanzo beans and cooked chicken.
Cook on medium to medium low for 45 minutes to 1 hour with lid ajar.
Add garam masala & cilantro simmer for another 10 minutes. Top with a sprinkle of fresh cilantro.