Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Sunday, October 16, 2011

Chicken Curry

  
I love curry.   I especially love it when it is cut with coconut milk in a creamy sauce.  The curry recipe I would like to share with you is inspired by a little cookbook issued by Bon Appetit, and is just a pamphlet size collection of their best “Taste of the World” recipes of 2008.  This is my adaptation.   I hope you will give it a try and share your thoughts….

Note:   You can either brown chicken thighs in a skillet on both sides and then set aside, or you can – as I did, debone a rotisserie chicken picked up at the deli, as my time was short today.   That is the nice thing about this dish.   If you are short on time, the sauce is quick and easy.   Picking up a pre-cooked chicken, and embellishing it sure beats a fast food alternative.

Another option is using "Silk Pure Coconut Milk" rather than canned coconut milk.   It seems a little sweeter, but juxtaposed with the curry and heat of the other spices, it enhances the dish in my opinion.  There are also many other uses for the Silk, so you can use up the surplus with Oatmeal, cold cereals, and baking.


Ingredients:

1 medium onion chopped
2 Tablespoons minced garlic
1 Tablespoon ground ginger
1 Tablespoon curry powder
1 Tablespoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon dried red pepper flakes
1 teaspoon dried chopped cilantro
½  cup chopped roasted peppers
6 chicken thighs  --  see note
2 Tablespoons vegetable oil
2 cups canned unsweetened coconut milk  -- see note
1 cup chicken broth
Freshly cooked rice
Salt and/or Pepper to taste
Chopped or whole sprigs of parsley for garnish


Directions:

First,  start a pot of rice using the appropriate directions for whatever rice you are using.

Next, debone a rotisserie chicken, or to a large skillet, add the vegetable oil and swirl it around the pan.   When the pan is hot, add the chicken and brown on both sides for about 6 minutes.    Set aside

Meanwhile,  chop the onions and the roasted peppers and set aside.

Now, add some oil to a large skillet and when it is hot add the onions and minced garlic and sauté until tender.  


Then, over the top of the sautéed onions sprinkle the ginger, curry powder, cinnamon, crushed red pepper, cilantro, and turmeric.   Stir and toss with the onions.


 Then, pour in the chicken broth and bring to a simmer.


Then, add the chopped roasted peppers, and continue to simmer.


 Now, add the coconut milk, stir well, and bring the temp up to a light boil.


At this point, add the browned chicken thighs and cook in the sauce for about 30 minutes or until the chicken is cooked through.   If you are adding deboned rotisserie chicken, add the meat 15 minutes before you would like to serve, which would be after allowing the sauce to lightly boil for about 15 minutes reducing it to a sauce consistency.

Serve over rice, and salt and/or pepper to taste.



Enjoy !!

Link for the cookbook:   Bon Appetit " Tastes of the World" 2008

4 comments:

  1. This seems like an easy recipe and I think I'll give it a go.I have a copy of The New Curry Secrets (<-that's a link) and the author says to add the spices first and fry them. I've also heard this on several tv shows.

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  2. That sounds like a good idea. It would add a toastiness to the spices. Let me know how it works out for you. Kind Regards, Kerrie

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  3. Finally made this...was a bit sweeter than I expected. Boy, the next day the heat really came through. Loads of flavor.

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  4. So glad you tried it. I am looking at more curry recipes -- stay tuned. kerrie

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