Chicken Curry
They say that curry increases heart and blood pressure to levels one reaches during arousal. Aphrodisiac foods of Indian cuisine date back to ancient times when kings were fond of rich curries that contained aphrodisiacs such as almond, pumpkin seeds, cashew nuts, garlic and garam masala, which is a ground powder made of nutmeg, cinnamon, star anise, and bay leaves. The Indian culture believed these herbs were essential in boosting the libido, especially in a predominantly vegetarian culture.
In order to make this tongue tingling dish, you will need:
~ 6 boneless chicken breasts, cut into bite size chunks
~ 5 fresh green chilis or 1/2 tbsp. chili powder
~ 2 large onions, chopped
~ 10 garlic cloves
~ 2 fingers root ginger
~ 2 tbsp. Garam Masala
~ 2 tbsp. salt
~ 1 tbsp. Coriander/cilantro
~ 1 tbsp. cumin seeds/powder
~ 1 – 15 oz. can tomatoes
~ 1/4 cup olive oil
Coat pan with oil and fry onions for about 10 minutes. Chop garlic, ginger and chilis as fine as possible, add to onions and cook for about 5 minutes.
Next add salt, coriander and garam masala. You will have a dry paste that will cook for 5 minutes. Add tomatoes and stir until all ingredients blend fully. Simmer for 10 minutes.
Add diced chicken to mixture, raise heat and stir frequently. Pour in one cup of water as chicken begins to cook. Lower heat, cover and simmer for about 30 minutes.
As with many cultures, eating with your hands is completely acceptable. This can be eaten with white rice and scooped up with pita bread and fed to your partner for some extra fun!
