Friday, March 7, 2008

Patel Chicken Curry

The search for the perfect curry recipe continues at Chez Good Appetite. My cousin saw our other tries & brought over a recipe a co-worker of her husband had given them. We've changed the recipe a bit by adding broccoli & chicken broth (instead of water).
Patel Chicken Curry

4 T oil or butter
1 large onion, finely chopped
2 cloves garlic, chopped
1/4-inch square of ginger, chopped or grated
1 t coriander powder
a pinch of tumeric
1/2 t cumin powder
1/4 t garam masala powder
1/4 - 1 cayenne pepper to taste (we did 1/4 & it was a little too mild)
4 chicken boneless chicken thighs, cut into cubes
1 c chicken broth
1 med tomato, seeded & chopped
1 head of broccoli, cut into florets
1/2 c coconut milk

In a large soup pot heat the oil over med-high heat. Add the onion, garlic & cloves. Cook until beginning to brown. Add the spices & cook 1 minute. Add chicken thighs & cook for 2 to 3 minutes. Add chicken broth & bring to a boil. Simmer for 15 minutes. Add tomatoes, broccoli & coconut milk. Let simmer for 15 more minutes. Salt to taste. Serve over jasmine rice.

Serves 2 - 3

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Measurement Abbreviations

T = Tablespoon
t = teaspoon
c = cup
lb = pound
oz - ounce


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