Janine's Indian Chicken

My sister and I frequently exchange food ideas.
It's even been the subject of our texts.

She shared this recipe with me a little while back.
I've made it a few times and my family approves.  Heartily.

No complaints and clean plates all around.

In honour of it's roots, it's been dubbed "Janine's Indian Chicken".

I've tweaked and adjusted in order to land on our favourite combination.

Adapt it to your liking.  You really can't go wrong.

What you need:

2 medium Sweet Potatoes (often referred to as Yams) ~ chopped and roasted

1 medium head Cauliflower ~ chopped and roasted

Olive Oil for roasting

3 Tbsp Olive Oil

3 large boneless, skinless Chicken Breast ~ cubed

2 small yellow cooking Onions ~ diced

6 cloves fresh Garlic ~ minced

1/4 cup fresh Ginger ~ minced

8 to 10 medium sized nugget Potatoes ~ quartered

4 tsp Garam Masala

1 Tbsp Cumin

1 Tbsp Turmeric

1 Tbsp Coriander

1 tsp Cardamom

1 tsp Cayenne Pepper

2 tsp Sea Salt

1 tin (14 oz or 400 ml) Coconut Cream (or Coconut Milk)

1 tin (14 oz or 400 ml) Tomato Sauce (plain)

1 tin (6 oz or 170 g) Tomato Paste

5 cups Chicken Broth

10 to 12 Campari Tomatoes ~ quartered

1 cup Heavy Cream ~ room temperature

 Raisins and Shredded Coconut for garnish

What you do:

Clean and chop the cauliflower and sweet potatoes.
Arrange on a parchment lined jelly roll pan or baking dish.
Drizzle with olive oil and roast at 425 degrees F for approximately 30 minutes.
The veggies should be tender and just browning on the edges when done.
Remove from the oven and set aside until they are needed.

Measure out the heavy cream and set on the counter.

Meanwhile, in a large pot (10 Quart or bigger),
pour in the 3 Tbsp Olive Oil and set to medium heat.
When the oil is hot, toss in the onions and cubed chicken meat.
Stir fry a few minutes and add the minced garlic and ginger.
Stir fry a few minutes longer until the onion is translucent and
the chicken meat is turning white.

Mix all the dry spices together and add all at once to the chicken mixture
along with the diced nugget potatoes.
Stir and cook a few minutes more.
If your ingredients are sticking to the bottom of the pan,
reduce the heat to low and continue to stir.

Add in the coconut cream, tomato paste, tomato sauce, and chicken stock.
At this point, add in the roasted cauliflower and sweet potatoes.
Turn heat to medium-high and bring everything to a simmer.
Simmer, covered with lid slightly ajar, for 30 to 40 minutes to allow
flavours to mingle and the potatoes to cook through.  Stir occasionally.

In the last five minutes, add in the campari tomatoes and cream.
Be sure to add the cream slowly, while stirring, so it does not curdle.
(I have found it helps to temper the cream with some of the hot sauce
prior to committing it to the pot.)

Taste and check for salt.  We usually just add more at the table.
Serve with raisins and coconut over a bed of rice.
This recipe makes enough for ten (or more?) hungry people.
It freezes well if the need should arise.
However, it is super yummy the next day and the next day after that.
(Freeze for longer storage.)

Always reheat to the boiling point and simmer a few minutes
prior to serving any leftovers.  Always a good rule to follow.

Happy Cooking!!

With Love,
Camille