2 large chicken breasts, skinned and boned
2 C whole milk yoghurt
2 T Indian style meat rub
juice and zest of 1 medium lemon
juice and zest of 1 medium orange
kosher salt to taste
2 medium yellow onions, coarsely chopped
4 large garlic cloves
2″ piece of ginger, peeled
1 1/2 T curry powder
1 15 oz can of pineapple
1 12 oz can of diced tomatoes
2 C chicken stock
1 T garam masala
3 T flour
Slice the chicken breasts into 2 inch long, 1/2 inch wide strips like so. Ish.
Arrange the marinade ingredients into dishes so you can photograph them. The lemon isn’t pictured because I already juiced it, and after I did so it fell apart and looked nasty, so I threw it away. But you get the idea. I used fat-free yoghurt because that’s all we had in the house, but I’d go for the full-fat stuff normally. The spice mix in the bottom left is the rub, which in this recipe isn’t actually rubbing anything/one.
Pour the yoghurt into a medium mixing bowl, add the juices, half of the zest, the spice mix, and some salt. Taste it to make sure it is seasoned well enough, but not too much (as this marinade is going to be added to the rest of the dish at a later point, and you don’t want to oversalt).
Mix the marinade together and add in the chicken, stirring to make certain the chicken is well covered with the marinade.
Cover the bowl with plastic wrap and refrigerate from anywhere from a couple hours to a couple days. This time I just did it for a couple hours.
Now get the rest of your ingredients out.
Peel the garlic and ginger, chopping the ginger into garlic clove-sized chunks and place both into your food processor (or blender).
Chop the onions into similar sized chunks and do the same.
Grind/purée until smooth. Clearly, this isn’t there yet.
And now it is. Nice and smooth. Beauty, eh.
Heat a large dutch oven or other heavy-bottomed pan and add in a couple tablespoons of vegetable oil. Heat on medium-high until warmed and add in the chicken, being sure to drain as much of the marinade off as possible.
Fry the chicken in batches until well browned.
Once you’ve browned all the chicken, you might want to add the whole amount back to the pan just to caramelise the coating a little more.
Meanwhile, mix up your chicken stock and pineapple juice making 3 cups of liquid. I love the Better Than Bouillon product (which comes in a ton of different flavours), though it’s saltier than the broth you can buy in the carton (which I do often use), in this case I just cut back on the salt I add to the recipe.
Remove all the chicken from the pot and add in the onion, garlic, and ginger mixture, the curry powder, and a little salt.
Sauté for several minutes until it becomes well browned and a fair bit of the liquid reduces out. Once it starts to stick too much add in the tomatoes, chicken broth, and pineapple juice. Be careful when you add in the tomatoes and make sure you don’t accidentally dump the tomato can lid into the pot and then grab it with your bare fingers. Because you know, it’s kind of hot in there. So yeah, don’t do that.
What you should do is add in the chicken and pineapple at which point it should look pretty much like this:
Pineapple! Also add in the leftover yoghurt from the marinade.
Don’t forget to add in the rest of the orange and lemon zest.
Add the flour and a little cold water to a mason jar, put a lid on it, and shake until completely combined. No lumps! Add to the sauce and then simmer for about 45 min – 1 hour.
Once it’s thickened up nicely, add in the garam masala about 1-2 minutes before you serve it.
Yay, you’re done! Now EAT.
I served this on a bed of brown rice (becuase it has more flavour and is better for you) alongside some buttered broccoli. Not very Indian I suppose, but it’s my favourite veggie, so suck it. This would also be fantastic garnished with some chopped cilantro. I would’ve but I didn’t have any, and I made up this recipe because I was specifically cooking only from ingredients that I had on hand.