I’ll admit upfront, Indian cuisine isn’t my favorite. Being introduced to it in it’s authentic fiery form in Singapore years ago stunted several million tastebuds and put me off it ever since. And who needs “curry tongue” so strong only a York Peppermint Patty could kill it off?
Still, I try to give my personal chef clients as much variety as they can handle. Besides, one can’t simply ignore a cuisine eaten by over a billion people, right? For the timid among us, this is a great recipe to have in your collection.
Taj Mahal Chicken
4, 4-6oz. chicken breasts, boneless, skinless
1/4C+/- all-purpose flour
salt and pepper to taste
2T unsalted butter
1T olive oil
1/2C +/- chicken stock
2-3T rice wine vinegar
2-3T chutney of your choice
1/4t curry powder
Pull the tender from each breast. Piece by piece, place each into a zip lock bag, or between two pieces of parchment, and flatten to a uniform thickeness…don’t go nuts here. (You can use any sort of meat pounder, rolling pin for this…I have a square olive oil bottle just for this). The key word here is flatten, not shred. This insures that the chicken cooks at the same time. Dredge each piece in flour, shake off access, set aside.
Combine oil and butter in a large skillet over medium heat, gradually raising the heat to medium high. When butter stops foaming, turns brown and starts to smell nutty, add the chicken. Cook, turning only once, until chicken is golden brown, no more than a few minutes each side, depending on thickness…tenders will take even less time. Remove to plate, keep warm.
Reduce the heat to medium. To the pan, add broth, vinegar, chutney and curry, bring to boil. Reduce to a quarter cup. ( Note: this will happen very quickly so be prepared). Tilt skillet to collect liquid on one side. Whisk in butter until sauce is smooth and glossy.
Plate, spoon sauce over chicken. I usually serve this with jasmine rice tossed with chopped parsley and a toss of sauteed zucchini, yellow squash and plum tomato.
And a cold beer.
Note: feel free to increase/decrease the amounts for the sauce…sometimes, more is better.
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All rights reserved. 2011