Easy Chicken Curry

I'm not very familiar with Indian cooking, but am excited to learn more so when I came across this recipe that doesn't have a million unfamiliar ingredients I gave it a try.  It was originally on the New York Times website with lots of great suggestions from reviewers, several of which I used.  As written, if you use a mild curry powder it's a very mild dish.  Of course, if you use hot Madras powder it's a whole different story.  Being a relative newbie to Indian cuisine, I used mild curry powder and really liked it a lot.  It's rich and creamy with a very complex and exotic flavor, but it's still chicken and rice.  And it's easy, as the title suggests - the whole thing comes together in about the time it takes to cook some white rice, making it a great weeknight meal.

The garnishes are the most fun part, where you can go wild with little bowls of this and that and let everyone customize to their own taste.  The garnishes add fresh pops of crunch, or greenery, or tartness depending on which ones you use.  The Lawyer, of course, added them all.  If you're a relative newcomer to Indian foods, this is a good one to try.

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Easy Chicken Curry

Serves 4

1 tablespoon canola oil

1 yellow onion, peeled and thinly sliced

Salt and freshly ground black pepper

2 teaspoons grated ginger

2 cloves garlic, minced

2 teaspoons curry powder

1 teaspoon ground cumin

1 (14 oz) can unsweetened coconut milk

1 lb boneless skinless chicken, cut into ¾“pieces

1 cup peeled, seeded and diced tomato (if using canned, drain before measuring)

2-3 cups baby spinach, rough chopped

Grated zest of a lime

Hot cooked rice

Suggested garnishes (some or all):

Chopped basil, cilantro, mint

Toasted sliced almonds

Dried currants or raisins

Pomegranate seeds

Lime wedges

Place oil in a large skillet over medium heat.  Add onions, along with a pinch of salt and pepper.  Cook, stirring occasionally, until onions are very soft and beginning to brown, about 15 minutes.  Stir in ginger, garlic, curry powder and cumin and cook, stirring, for another minute or so.

Add coconut milk and cook for 2 minutes, stirring occasionally.  Add chicken, stir, and cover.  Cook for about 5 minutes until the chicken is done.   

Remove the cover and add the tomato, spinach and lime zest; cook for another minute until the spinach is wilted.  Taste and adjust seasoning as needed.

Serve over hot cooked rice with some or all of the suggested garnishes.