Thursday, May 4, 2017

Coconut Chicken Curry



I tore this recipe out of a magazine years ago and probably made it only once.  When a friend asked me to teach him how to cook a simple chicken curry, this recipe seemed like a good bet. First of all, it does not require any exotic ingredients beyond curry powder and coconut milk which makes it a good quick prep choice for a weeknight. It's a classic type of curry with a generous amount of sauce--perfect for serving over rice. Also, there are enough vegetables to make it a one pot meal.

The recipe makes enough for a family, or to consume over several days if you are cooking for yourself. My youngest child is a fan (that's his messy plate above), so I'm putting this on high rotation.

Coconut Chicken Curry
Makes 4-6 servings

1 Tblsp oil (I use coconut oil or olive oil)
1 large onion, chopped
4 cloves garlic, minced
1 Tblsp ginger, minced or grated with a microplane grater
1 cinnamon stick, or 1 tsp ground cinnamon, or 2 tsp garam marsala
1 14.5-oz can of diced tomatoes with juice
1/2 cup chicken stock
2 lbs boneless skinless chicken thighs, cut into large chunks
1 Tblsp curry powder
1 14-oz can coconut milk
2 cups frozen peas
1 small red chili, very thinly sliced (or 1 tsp red curry paste)
fresh cilantro, chopped

Heat the oil in a deep heavy skillet or a Dutch oven over medium heat.  Add the onion and cook 3 minutes, stirring until translucent.  Add the garlic, ginger and cinnamon stick and cook for several minutes, stirring, until fragrant.  Add tomatoes and stock and stir well.

Increase the heat to medium-high.  Add the chicken pieces and cook until no longer pink.  In a small bowl combine the curry powder with 1/4 cup of the coconut milk.  Mix until blended.  Add to the pot along with the rest of the coconut milk, peas and chili.  Cook for 10 more minutes or until the peas are tender.  Serve over hot rice and garnish with cilantro.


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