Today we are celebrating the new feast day of the Blessed Teresa of Calcutta. She is also known as Mother Teresa. Mother Teresa said “By blood, I am Albanian. By citizenship, an Indian. By faith, I am a Catholic nun. As to my calling, I belong to the world. As to my heart, I belong entirely to the Heart of Jesus.”
Today in honor of her feast day I have a recipe for Chicken Curry.
Do you have a special way to celebrate the feast days? I would love to hear about it in the comments below.
Calcutta Chicken Curry with Chickpeas
4 garlic cloves
1 3 inch piece of ginger sliced
¼ cup water
1 tablespoon curry powder
¼ cup vegetable oil
1 chicken cut into 8 pieces
1 cinnamon stick
1 bay leaf
2 dried chiles de arbol
1 teaspoon cumin seeds
1 tablespoon coriander seeds
6 green cardamom pods
¼ teaspoon whole cloves
½ teaspoon kosher salt
2 medium onions sliced
1 (28 ounce) can crushed tomatoes
1 (13.5 ounce) can coconut milk
1 can chickpeas drained
Preheat oven to 350 degrees.
Put the garlic, ginger, water and curry powder in a food process and turn it into a paste. Rub the paste all over the chicken pieces.
In a Dutch oven add the oil and brown the chicken pieces on both sides. Remove the chicken from the pan and add the cinnamon stick, bay leaf, dried chilies, cumin seeds, coriander seeds, Cardamom pods and cloves. Cook stirring often until spices are fragrant and brown about 30 seconds. Add onions and cook until light brown. Add salt.
Add tomatoes and cook another 5 minutes. Add the chicken back to the pot and cook another 5 minutes.
Add coconut milk and chick peas. Transfer to oven and cook 45 minutes or until chicken is cooked through and tender.
Copyright 2013 Veronica Gantley