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My spin on chicken curry
    #8565785 -

I am obsessed with Indian curry dishes and it it happens that the only Indian restaurant in town has food that tastes like mush.

I took a recipe from one of those recipe sites and tweaked it to my own liking.  It's not authentic but it has a good mix of flavors.  So here's my first ever attempt at a chicken curry mainly from scratch.

I have no idea on the prep time since I was a little high and not really paying attention to the clock.  Just enjoying what I was doing, ya know.



Ingredients:

  • 4 tbs curry paste
  • 1 tbs oil
  • 1/2 onion cut into thin half slices
  • 2 cloves garlic, minced or crushed
  • 1/2 shallot minced
  • 2 inch piece ginger, peeled and minced
  • 1.5 to 2 lbs chicken of your choosing cut into chunks(I used leg quarters since they were on sale).  Using boneless skinless chicken breast would cut down on prep time immensely!
  • 1 can reg or lite coconut milk
  • 1 14.5 ounce can stewed tomatoes, diced
  • 1 small can tomato paste
  • crushed peppers to your heat tolerance
  • handful of unsalted cashews
  • handfull of golden raisins
  • frozen peas, fresh carrots, potato cubes or any veggies that sound tasty (I didn't use any veggies)




Directions:

If you're using a long-ccoking rice like I did that takes  45 min to an hour to cook start it now!

In a large skillet add oil and curry paste.  Heat on medium high for three minutes to bring out the flavors of the spices.

Reduce heat to medium.  Add onion, garlic, shallot and ginger and cook for a few minutes until onions are translucent.

Add chicken and stir, coating chicken with spices.  Let cook for 8-10 minutes or however long it takes depending on white or dark meat.

Add can of coconut milk, tomatoes with the juices, tomato paste, and crushed pepper.  Stir all contents well and reduce heat to low-med.  Simmer uncovered for 40 minutes.  Add cashews and golden raisins and continue simmering until the sauce has reached your desired thickness.

Serve over hot rice and enjoy leftovers for a few days.


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Re: My spin on chicken curry [Re: WoodsCall]
    #8566681 -

wow, that sounds good, i'll have to try this

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Re: My spin on chicken curry [Re: A3eyedfish]
    #8569983 -

I think next time I make it I'll use lite coconut milk.  It was waaay creamy with the regular stuff.


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Re: My spin on chicken curry [Re: WoodsCall]
    #8573565 -

i too am a curry addict:yesnod:.. sweet receipe..

  i will give it a shot sometime this week..good looking out:)

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Re: My spin on chicken curry [Re: WoodsCall]
    #8574423 -

:drooling:


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Re: My spin on chicken curry [Re: WoodsCall]
    #8675233 -

I tried lite coconut milk last week, and it turned out saucier.  I liked the flavor of full-fat cocnonut milk better, tho.

I also added the raisins while the curry was still cooking.  They rehydrated and plumped up into these little balls of golden juiciness that squirted open with each bite.  Pretty cool haha.


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Re: My spin on chicken curry [Re: WoodsCall]
    #8676053 -

its very hard to find a GOOD authentic indian restaurant around here.


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Re: My spin on chicken curry [Re: LeftyBurnz]
    #8676067 -

I have a great Chinese place near me that makes AWESOME curry chicken... Does it have to be an Indian place or is it that different?

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Re: My spin on chicken curry [Re: RoosterCogburn]
    #8748482 -

Nice, that sounds delicious.

/me throw's a bay leaf in Woods's curry. I'm a junkie for curry as well, been playing with all kinds, filipino curry's thai curry's, I like my sweet and spicy, so thai has always fondled my taste buds.


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I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -

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General Interest > Culinary Arts, Gardening and Brewing
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