David’s Chicken Curry


1 full boneless breast of chicken cooked and cut into strips or bite size pieces
2 tbs vegetable oil
1 tsp cumin seeds
1 medium red onion, chopped
1 inch of fresh ginger, minced
2 cloves of garlic, minced
2 finger peppers, seeded and minced
1 tbs ground cumin
1 tbs coriander
1 tsp chili powder
1 tsp turmeric
14 oz can tomatoes (chopped or crushed)
1/3 cup chopped cilantro

Serve over rice

Toast cumin seeds with oil in a skillet over medium high heat. When they start to color and give off a beautiful aroma, add onion and cook until tender.

Reduce heat to medium and add ginger, garlic and peppers. Cook for about 6 minutes.

Add ground cumin, coriander, chili powder and turmeric. Cook 2 or 3 minutes.

Add tomatoes and bring back to simmer and add chicken.

Cook until chicken is hot (2 or 3 minutes), then add cilantro.

Stir and serve over rice.


P.S. I think there are as many curry recipes as there are stars in the heavens, but this is not a bad place to start. Everyone has their own special touch, so experiment and enjoy!

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