I’m pretty sure I’ve mentioned that I really like going to an Indian restaurant in town called Mela’s. It’s not the greatest of the greatest, all time best Indian restaurant (like you get in London) BUT it’s solid, consistent and pretty good. They have a chicken curry dish on their special’s menu that I’m always drawn to. They call it Kashmiri Chicken. So here’s the thing…. It’s not really Kashmiri chicken. I”m not going to lie, it’s weird.
Anyways, what I like about this curry recipe is that sauce is unique. It’s a roasted red bell pepper and tomato curry sauce with either coconut milk, yogurt or heavy cream. I guess the best way to describe is that it is a silky curry sauce. Not the typical kind where you still have the cardamon pods or onions still mixed in. It silky and kinda sexy in that way. Most of my curry recipes are usually one pot, quick and super yummy. This is still quick and still yummy but just has one little extra step of pureeing the sauce. You might be moaning at this point, but trust me when I say that taking out your blender or food processor is totally worth it!
Oh, before I forget. Here’s a time saving, meal planning, you’re going to love me tip: Make a giant batch of this sauce and freeze it in the portions you like. Think about it, all you’d have to do on a busy weeknight, after a cold track session, is throw the sauce in the microwave to thaw, saute the chicken and simmer. Boom! Just like that you have dinner in under 20 minutes!
Related Recipe: 30 Minute Chicken Korma
Mela’s Chicken Curry
- 4 small chicken breasts
- 1 15-ounce can of chopped tomatoes
- 3 roasted red bell peppers
- 6 ounces or 1/2 cup cream
- 1 small yellow onion
- 3 cloves of garlic
- 1 thumb size piece of ginger
- 1 small Thai chili
- 1 1/2 tablespoons curry powder
- 1 teaspoon turmeric
- Pinch of sugar
- kosher salt
- Olive oil
- Basmati Rice
- Heat a sauce pot to medium heat with some olive oil.
- While that is heating, chop the onion, ginger, garlic and pepper. Throw in the pot. Season with some salt, curry and turmeric. Saute for about 5 minutes. Add in the tomatoes. Season again with a pinch of seasonings. Simmer for about 2-3 minutes. Throw in a good food processor or my fave, the Vitamix with the red bell peppers and cream. Blend until silky smooth. Set aside.
- Use that same sauce pan and reheat to medium-high heat with some olive oil. Cut the chicken into chunks. The smaller they are the faster they will cook. Throw in the pot. Season with salt and some curry powder. Saute for about 5 minutes. Add back in the sauce and let simmer, covered, until the chicken is cooked all the way through.
- Serve with some basmati rice and chopped cilantro