Here’s a new recipe from Stacie Dong and Simran Singh of A Little Yumminess that will get you cooking with kids and getting them trying new flavors.
Chicken curry may not be the first thing that comes to mind when you think “kid food”, but this simple chicken curry will convert even the pickiest of eaters. Plus, the younger you start introducing kids to spices and unfamiliar foods, the easier it is to integrate new flavors, textures and tastes into your family eating repertoire.
If you’re not a curry maker, this is a great “curry starter” as it requires minimal spices, preparation, and cooking skill. It’s also a great recipe for kids to make. You can serve it with rice or store-bought naan bread. Add a dollop of yogurt to further “cool” the dish.
Chicken Curry Recipe
- 1 pound chicken thighs or breast cut into 1-inch cubes (save time by asking the butcher to do this for you)
- 2 cloves garlic minced (about 2 teaspoons)
- 1 inch piece ginger, finely minced (about 1 tablespoon)
- 1 cup Greek or other plain yogurt
- 1 tablespoon garam masala (see recipe below)
- 1 teaspoon ground coriander
- pinch of chili flakes or powder (optional)
- salt to taste
- 2 tablespoons vegetable oil (you can also use ghee or a combination of oil and ghee)
- 1 small onion, chopped finely
- ½ cup water or chicken stock
- Marinate chicken in yogurt, garlic, ginger, garam masala, coriander powder, salt and chilli (if using). Marinate for a few hours or overnight.
- Heat the oil in a pan and fry the onion over medium heat for about 4-5 minutes, or until onion is golden and softened.
- Add the chicken with the marinade along with the water or chicken stock. Stir and continue cooking over medium heat for about 10 minutes.
- Turn the heat to low, cover the pan with a lid and simmer for about 20-25 minutes till the sauce is thickened and the chicken is fork tender.
Simple Garam Masala Recipe
Many grocery stores these days carry spice blends, including garam masala. Pop into a local Indian market if you have one nearby as the spices are usually fresh and inexpensive.
If not, it’s easy to make your own garam masala for this and other Indian recipes by blending spices you may already have in your pantry. Whenever possible, grinding whole spices will yield the most flavorful, vibrant results. With fresh, fragrant garam masala on hand you can experiment by using it to season roast chicken, vegetables or even popcorn! Spice mixes also make wonderful teacher gifts, so consider making extra!
- 1 tablespoon ground cumin
- 1 ½ teaspoons ground cardamom
- 1 ½ teaspoons ground black pepper
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
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