Bittman's Fast, Creamy Chicken Curry

Since the Indian burger was so good, I decided to make another recipe from the Savory Spicy Sweet blog. I needed to use up the last bit of that yogurt, and this looked like a fun recipe. We actually really enjoyed it. I think Aubrey liked this one better than the burger. Curry is starting to grow on me.


Ingredients:
2 tablespoons canola, corn or other neutral-flavored oil
1 medium onion, peeled and sliced
Salt and freshly ground black pepper to taste
1 1/2 teaspoons curry powder, or to taste
1 pound boneless, skinless chicken breasts, in 4 pieces
1 large tomato, chopped
1 cup yogurt (or sour cream)
Minced cilantro or parsley leaves for garnish
Cooked white rice

Directions:
Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.

Meanwhile, season chicken with salt and pepper and sprinkle it with the remaining curry powder. Move onions to one side in the skillet and add the chicken in one layer. Add chopped tomato. Cook about 2 minutes per side over medium heat; remove chicken to a plate.

If using yogurt, turn heat to very low and wait a minute before adding it to the skillet. If using sour cream, add it without reducing heat or waiting. Stir yogurt or sour cream into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.

Indian Spiced Chicken Burgers

I had lots of leftover yogurt from the chicken I previously made, and I searched for and found some other recipes using yogurt. I've never made Indian food before, so I thought this would be a good start. My mom came to visit, and she helped me out in the kitchen. Overall, I thought this was a good meal. The naan was delicious, and the cilantro paired perfectly with the burger and sauce. I forgot to add the salt and pepper to the patties, and that was the only thing lacking for me.
Recipe source: Savory Spicy Sweet

Ingredients:
1.5 pounds ground chicken
3 scallions, thinly sliced
3 tablespoons of minced fresh ginger
2 tablespoons fresh lemon juice
1 tablespoon paprika
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
Coarse salt
Fresh ground pepper
6-8 pieces of naan (or 4 whole wheat pitas)
Fresh cilantro

Cumin Yogurt Sauce
1/2 cup plain yogurt
1/2 teaspoon ground cumin
coarse salt and ground pepper

Directions:
In a medium bowl, combine the chicken, scallions, ginger, lemon juice, paprika, cumin, and cayenne. Add salt and pepper to taste; mix well. Set aside for at least 10 or up to 30 minutes.
Meanwhile, combine ingredients for cumin-yogurt sauce.
Make 6-8 patties, and grill or fry for 2-3 minutes per side or until done.
Put two pieces of naan on each plate. Place one patty on each, as well as cucumber (if used), a few sprigs of cilantro and the cumin-yogurt sauce and serve.

Naan

Ingredients:
2/3 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
1/4 cup ghee or oil
2 tablespoons plain yogurt

Directions:
Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee or oil and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Let rise for an additional 10-30 minutes if you have the time. Roll each piece out into 8 inch round naans.
Brush the naan with a little of the remaining ghee or oil. Heat oil in a large flat skillet. Pan fry naan one at a time for about 2 minutes on each side or until puffed and just browned, adding additional oil as necessary.