Creamy Chicken Curry

By Stef -

This was tasty. I like really good curry, but it always feels like a crap shoot when ordering it in restaurants since some are awesome (Banana Leaf) and some are blah. This is something I would eat again had I ordered it at a resultant. I got the recipe from food52.com and it gets a 7. This didn't call for any vegetables, so I added chopped cauliflower and 1 1/2'ed the sauce (all the ingredients on the list after the chicken). I think next time, though, I will add potatoes and carrots. Also, it had a good amount of heat with just 1/4 tsp. red pepper flakes.
Serves 3
  • 2tablespoons Canola or Vegetable Oil
  • 2Fresh Garlic Cloves, Finely Minced
  • 1Large Yellow Onion, Finely Chopped1 pound Boneless Chicken Breasts, Cut into 1"Bite Size Pieces
  • 2 1/2teaspoons Curry Powder
  • 2teaspoons Ground Cumin
  • 1/4teaspoon Crushed Red Pepper Flakes
  • 1teaspoon Ground Tumeric
  • 1 1/2teaspoons Tomato Paste
  • 1cup Coconut Milk
  • 2teaspoons Kosher Salt
  • 1cup Hot Water (optional)
  1. In a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes. 
  2. Stir in cumin, tumeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt- cook for 1 minute. Add tomato paste. Mix to combine. 
  3. In ziploc bag, toss chicken pieces in remaining curry powder, season with salt and pepper. Add to wok, and cook for about 5-6 minutes until outside is golden brown. 
  4. Pour coconut milk into the wok-if coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. Add hot water if there is not enough liquid, because it has cooked down.
  5. Serve hot with white rice if desired. Sprinkle with cilantro and a squeeze of lime if desired

Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Crepes

By -
Image
This is a classic that John’s Dad taught him to make after serving a mission in Paris. If you have the right toppings, these can be a 9. If your toppings suck, don't blame me. John has tweaked it a bit, and I like it with a bit more almond than he does, but here is the basic recipe: Crepes 6 eggs 1 1/2 cups flour 1 1/2 cups milk 1 1/2 T. vanilla 1 T. sugar 1/4 cup oil 1/4 tsp. salt 1/2 tsp. almond extract John likes to mix it with a hand blender, but I prefer doing it in the BlendTec. You put this on about a 7 or 8 on the stove (medium-medium/high heat), and then use 1/3 cup to put it on a crepe pan as you swirl it cover the pan with the other hand.
Read more

Amazing Instant Pot Creamy "Baked" Ziti

By -
Image
So, this was amazing. Like a 9. And it is SO easy. SO SO EASY. YUMMMM. This came from melskitchencafe.com, and it’s a keeper. You could pair it with some sautéed mushrooms and salmon or chicken for a more elaborate meal. Amazing Instant Pot Creamy "Baked" Ziti Ingredients 2 cups broth (I use low-sodium chicken broth) 2 cups cream (see note for lightened up substitutions) I did half cream and 50% half and half (I actually did 1 1/4 cups of half and half) 1/2 teaspoon salt Some crushed red pepper flakes would also be good, not a ton, but just a bit 1/4 teaspoon black pepper 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder) I doubled this 16 ounces uncooked ziti pasta or other tube-shaped pasta I did penne and it was probably a slight bit less than 16 oz. 15-ounce can crushed tomatoes I did diced tomatoes plus 2 Tbs. tomato paste and blended it together 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried basil 1/2 to 1 cup freshly grated ...
Read more