This Chicken Curry recipe comes from reader Don McDiarmid, who writes that it can also be made with lamb, beef or shrimp.
Ingredients:
- 2 pounds boneless chicken thighs
- 2 tablespoons oil or butter
- 1 large onion, chopped
- 1 slice ginger, about 1/2 inch, minced or grated
- 1 - 2 cloves garlic, minced (according to taste)
- 1 stalk green onion, chopped
- 2 tablespoons curry powder, such as McCormick
- 1/2 cup chicken broth or soup, such as Swansons
- 1/2 cup coconut milk
- 1 teaspoon sugar
- Salt and pepper to taste
Preparation:
1. Poach the chicken at medium high heat in sea salted water or low-sodium chicken broth for about 15 minutes, until the chicken turns white and is just cooked. Drain. Cut the poached chicken into 1 1/2-inch pieces.
2. Heat a wok or pan on medium-high heat and add the oil. When the oil or butter is hot, saute the onion, ginger, garlic, green onion and curry powder for 1 minute. Stir in the chicken broth and coconut milk. Bring to a simmer (not a boil), then stir in the sugar, salt and pepper.
3. Cover and simmer for 15 - 20 minutes, until the sauce thickens. If more thickening is needed, add 1 teaspoon cornstarch mixed in 1 teaspoon water, stirring to thicken.
4. Add the poached chicken to the sauce, and bring the heat up to medium-high until the chicken is fully cooked. Serve the chicken hot over or around steamed medium-grain. white rice.
5. For an extra touch, pack a portion of the rice into a medium-size rice bowl that has been lightly sprayed with oil (to prevent the rice from sticking). Invert onto a dinner plate and garnish with a sprig of mint. Spoon the curry over or around the rice.
6. Suggested garnishes for chicken curry: Choose from chopped boiled eggs, mango chutney, finely chopped peanuts or macadamia nuts, crisp crumbled bacon and/or chopped green onions.
No comments:
Post a Comment