This week's new to me recipe in my 2013 New Recipe Challenge is Bangalore chicken curry because I've been craving Indian food ever since we saw the film Trishna a few weeks ago.
I started out by sauteing one and a half white onions in some canola oil.
Next up I washed and chopped up a bunch (and by that I mean one 'bunch' I bought in the grocery store) of cilantro and three de-seeded seranno chili peppers. I put the cilantro and the peppers in my food processor and I added a little water and I turned all that into a paste.
Once it was properly browned I added one and a quarter cups reduced fat coconut milk mixed with one quarter cup chicken broth.
The verdict: delicious.
Don't be intimidated by the fact that this is an Indian dish, it's super easy and all of the ingredients are easy to obtain from any major grocery store. The only modifications I'll make next time are I'll make this in my stock pot instead of a frying pan because of all the liquid involved and because I'll be able to put in more chicken, or pork, or beef. In the future I'll also make the curry without meat and use it as a dipping sauce for things like samosas or to ladle over salmon, cod, or other fish that can't stand up to nearly an hour of cooking on the stove top.