This month’s recipe comes from event and education coordinator Wesley Spry. When Wesley is not coordinating events and education, he cooks for himself and friends. Here is one of his favorite recipes.
1 small white onion
1 1/2 cup yogurt
1 tablespoon lemon juice
4 teaspoons peeled and minced fresh ginger
3 tablespoon butter
6 cloves garlic finely minced
1/4 cup tomato paste
1 28 oz can of diced tomatoes
2 cups heavy cream
2 pounds skinless, boneless chicken breasts
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
4 teaspoons ground turmeric
salt to taste
Combine garam masala, turmeric, garlic, cumin and coriander into a spice mixture. Mix yogurt, half of spice mixture and salt in large bowl into a yogurt mixture. Add chicken and coat with yogurt mixture. Chill for 4-5 hours.
For the sauce you can use a large pot, however if you haven’t invested in a wok yet this is a great excuse to. Add butter, onion and jalapeno over low-medium heat. Cook until onion and jalapeno are properly sweated then add tomato paste, cook until tomato paste is dark then add remaining spice mixure. Cook until bottom of cooking vessel begins to brown then add the can of tomatoes with juices. Bring to a boil, reduce heat and simmer. Stir constantly until sauce thickens. Add heavy cream and stir until sauce reaches favorable consistency.
Preheat broiler and add chicken breasts oven rack. It is a good idea to put a tray or foil under the chicken to catch juices. Broil the chicken breasts until they start to blacken. The chicken won’t be fully cooked at this point. Take chicken breasts out cut into bite size pieces and finish cooking chicken in sauce.
I like to serve the chicken with basmati rice that has been cooked with turmeric. This recipe will give you about 7 servings.