bob'sredcurry

Bob's Red Curry

Bob's Red Curry Sauce with Chicken, Green Peppers, Onions and Chick Peas

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.