Tuesday, September 23, 2008

Chicken Curry

Typically chicken curry is a quicky meal for us that we make using a sauce from a jar. We've found some good ones that we like at World Market & usually keep a few in the pantry. As good as these jarred sauces are I still feel like I should be able to make it myself. I've tried a couple recipes over the past year with some disappointing results (usually they are just too bland).
Chicken Curry
This time I seem to be on the right path. I started with a a few different ideas from recipes around the web & then used what I had in the house. The flavor of this curry turned out really good, the mixture of seasonings seems to be the one we've been looking for & it smells absolutely fabulous. I like the smoothness the coconut milk adds to it. This curry is quite mild so Matt added a little Sriracha to his, next time I think I'll add a little to the whole batch to give it that extra bite. I added some golden raisins & almonds to mine & really liked the sweetness of the raisins & the crunch of the almonds with it.

Now before anyone says anything, I'm sure this is not a true curry by any means, its probably more like a curry you'd get in England, but it is the type of curry we like.

Chicken Curry

1 t vegetable oil
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 c onions, chopped
2 cloves garlic, minced
1 T fresh ginger, minced
1 c tomato, chopped (you can use fresh of canned, I used some fresh that I had frozen)
1 T tomato paste
1/2 t mustard seeds
1/2 t cumin powder
1/2 t tumeric
1 t curry powder (we use a red curry powder)
1/4 t cinnamon
1/2 c chicken broth or stock
1/2 c coconut milk
chili garlic paste, such as Sriracha (optional, use as little or as much as you like depending on how much heat you want)
1/2 t gharum masala
slivered almonds (optional)
golden raisins (optional)

In a soup pot heat the oil over medium-high heat. Add the chicken & cook until just browned. Remove the chicken & set it aside. Add the onion & sauté until soft & translucent. Turn the heat down to medium-low & add the mustard seeds. Cook the seed until the soften a little. Add the cumin, tumeric, curry & cinnamon. Stir constantly until it becomes fragrant, this should only take about a minute. Add the tomatoes & tomato paste. Stir until the tomatoes break down to sauce like consistency. Add the chicken, chicken broth, coconut milk & Sriracha & bring to a simmer. Cover & simmer for about 30 minutes. Stir in the gharum masala. Serve over rice. Top with almonds & raisins.

Serves 2

11 comments:

Deborah said...

I never care if recipes are "authentic" and this one sounds fantastic!

JennDZ - The Leftover Queen said...

This sounds delicious! I love that you made your own interpretation of curry! I always do stuff like that!

Peter M said...

Kat, way 'ta go...I think cashews would be great here too but I always eat them before they are needed for a dish!

Jen said...

Zach and I usually end up using jarred or tinned curry paste when we make curries too since we usually make it for a quick dinner too- hopefully one day we'll be adventurous enough to make it from scratch.

Maria said...

Love the twist on curry!

Joe Horn said...

Love it, love it. I love curry right now. I've been making everything with curry lately. I just did a chicken curry with yogurt instead of the coconut milk and was happy.

The picture looks great!

Beth said...

Ive bookmarked this one - cinnamon sounds like a great addition. Will try asap

Stacey Snacks said...

This is the best recipe for chicken curry that I have seen out there.
If you can get Matt to eat this, why not eggplant????????
Stacey

Grace said...

hello cinnamon. :)
i personally don't care for true curry, so your recipe is absolutely tickling my fancy. :)

[eatingclub] vancouver || js said...

Sometimes, especially when the weather's this sucky, all I want is to have a bowl of rice with some curry. Doesn't matter if the curry is authentic enough, just that it's "curry" enough.

Oh, I've been having some problems with not getting feeds from you on my Bloglines. Is it a problem on my end or is it blogspot? The last feed I got is this chicken curry.

kat said...

Peter - I'm one of those odd people who doesn't like cashews, but I bet they would be good in this.

Stacy - The eggplant dislike is a texture thing. I have gotten him to eat Japanese ones lately though.

js - I'm not sure what's up, its working with Goggle Reader so maybe it is a Bloglines glitch.

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t = teaspoon
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