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Poblano Chicken Curry

November 29th, 2013  |  Published in Life

I have finally found a few cooking blogs that feature routinely delicious Indian dishes. Last week, I was inspired to make this Andhra Pepper Chicken recipe only to arrive at the store and find absolutely no suitably spicy peppers in the grocery store. Desperation lead to innovation and I tweaked Mareena’s recipe to make my own pepper chicken curry. Surprisingly it turned out delicious!

Poblano Pepper Chicken with Chappati

Ingredients:

4 chicken breasts

4 cloves garlic

2 inches of ginger (peeled)

4 poblano peppers (destemmed and chopped, retaining the seeds)

1- 7 oz can of green chilis

2 tsp turmeric

1 tsp salt

1 T lemon juice

1 T vegetable oil

2 tsp cumin seeds

1 onion, diced

6 curry leaves

1 T ground black pepper

4 tsp (heaping) ground coriander

 

Directions:

1. Put the garlic, ginger, poblano peppers, and can of green chilis in the food processor and blend until smooth.

2. Chop the chicken breasts into bite-sized pieces.

3. Place the chicken in a bowl and add the turmeric, salt,  lemon juice and the ginger-garlic-chili mixture. Marinate for 30 minutes or longer.

4. When the chicken is ready, heat the oil in a large pan. Add the cumin seeds when the oil is warm, and when the seeds begin to sputter, add the onions, sautéeing them until they are golden-brown.

5. Add the curry leaves, coriander powder, and ground black pepper. Stir for one minute.

6. Add the chicken and its marinade; stir on medium-high to high heat.

7. At this point you can continue cooking the chicken like this, stirring until it is done…or you can add 1/2 cup of water (or more as you see fit) to make a sauce for the chicken. If you do add water cook the chicken until it is cooked through…about 15 minutes or so.

Serve with rice, roti, or naan…as you wish!

This dish is fairly spicy. To tone it down you can remove the seeds from the poblano pepper before putting the pepper in the food processor, and stir in some plain yogurt into the chicken and/or sauce right before serving. The smaller you cut your chicken, the faster it will cook, so keep that in mind before you begin. If you try it let me know what you think!