Sita’s Authentic Indian-Fusion Curry Chicken

 

As I explained in my post on Tuesday, Sita’s Calypso Rice, Sita is one of my friends.  Click on the link to Sita’s Calypso Rice to read more about Sita and, of course, to get that recipe.  Because Sita’s Curry Chicken should be served with Sita’s Calypso Rice!  I’m just saying…

This recipe is really easy and doesn’t take long.  But, Sita does use her own unique blends of curry powder and cumin.  She calls her cumin Roasted Cumin and imports it from Trinidad.  Here’s a picture to show you the difference:

 

While using her spices brings a special distinctive flavor to her recipe, she does concede that the taste difference is subtle and using store-bought spices is just fine! {grin}.  Here’s what you do:

 

 

• Juice a few limes (the large picture above).  Starting from the top right picture moving down the collage:
• Sita cuts chicken breasts into bite-size pieces.
• She puts them in a colander and pours the lime juice over the chopped chicken pieces and tosses to coat.
• Then she rinses the chicken pieces with cold water (she does not marinate them in the lime juice; just rinses them).  Season the chicken pieces with salt and pepper.

 

 

Next, she prepares the vegetables.  She finely minces garlic and she chops onions.

 

 

Then, she chops culantro in a mini-chopper.  No, I did not misspell that!  Culantro is an herb grown in Trinidad.  Similar to cilantro, but larger.  Sita and her husband, Carl, grow culantro on their property, so she brought some over.  If you don’t have culantro available to you, you can substitute cilantro.

 

 

Now it’s time to cook!  First, you sauté the chopped onions in canola oil.  She’s pouring them out of a plastic baggie because I chopped them for her before she arrived.  I also prepared the limes, chicken and garlic before she arrived – I was her sous chef!

 

 

1. Sautéing the onions in canola oil over medium heat.
2. Add the curry powder and garam masala, lower the heat to a simmer and simmer for a few minutes.
3. Add the roasted cumin and turmeric and simmer for a few minutes more.
4. Mix well to combine and sauté for several minutes.
5. Add the garlic, mix well and let simmer for 3 to 5 minutes.
6. Add culantro and simmer a minute.
7. Add chicken and stir well so the curry mixture coats the chicken.
8. Increase heat to high and sauté chicken for 5 minutes and then lower heat to medium.
9. Add some water, as needed, to prevent meat from burning.  Cover and simmer on low for 20 minutes, stirring every 5 minutes.  Allow to simmer for an additional 10 minutes until chicken is fully cooked.

 

 

Ready to eat!  We’ve added chopped green onion for color, but it’s optional.

 

 

 

Here’s the recipe:

 

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Tootles,

 

Related Posts:

(other recipes in the Teach Me to Cook series)

• Barefoot with Friends and Vanessa’s Pavlova
• Ensalada de Nopales
• Rosa’s Caramel Flan
• Rosa’s Pork Posole
• Sita’s Calypso Rice