Here is the recipe, as promised for those who so kindly asked. It was incredibly easy, yet yielded a very "home-cooked meal" flavor to one of the classic Indian dishes. It also is great in the fact that this recipe is comprised of things we always have in our cupboard/fridge. Michael and I loved it and are excited to make it a part of our normal dinner routine.Ingredients:
2 large chicken breasts
2 tablespoons vegetable oil
1 onion, thinly sliced
2 tablespoons green pepper, diced
2 garlic cloves, crushed
1 tablespoon curry powder*
1 tablespoon all purpose flour
1 3/4 cups chicken stock
1 teaspoon thyme
salt and black pepper, to taste
1 beefsteak tomato, diced
1 tablespoon lemon juice
- Cut the chicken breasts into bite-sized pieces. Heat the oil in a large dutch oven and brown the chicken pieces on all sides. Remove and keep warm.
- Add the onion, green pepper, and crushed garlic to the dutch oven and cook until soft. Add the curry powder and cook gently for 2 minutes.
- Add the flour, and gradually blend in the chicken stock and the seasonings (thyme, salt, black pepper).
- Bring to a boil, add the tomato, and replace the chicken pieces. Cover and simmer for 20-30 minutes, or until tender and cooked through.
- Add the lemon juice at the end and adjust the seasoning to taste. Serve over cooked rice (Basmati is preferred).
*On a side note, curry powder can be bought in different strengths - mild, medium, and hot. Use the type you prefer to suit your taste (a.k.a. how much heat you can stand).