Wednesday, October 10, 2012

Chicken Curry with Tomato and Coconut Milk

My friend Sid, who regularly sends me enticing videos showing how to prepare delicious traditional Indian recipes, told me that I should "check out" a bloggers' event: cooking from the fabulous book 660 Curries.

Well, cooking from scratch ... Indian food ... curries ... spices ... sigh ... :)

Chicken, lamb, vegetables, lentils, oh my! Familiar favorites were featured, of course. But there were also interesting and intriguing items such as a savory dish combining pineapple, coconut, and coffee; a chili- and fenugreek-infused matzah ball soup; and ivy gourd, a bitter vegetable resembling a mini cucumber, that I'd never heard of.

As I skimmed through the book, there was a swirl of tastes and aromas and fragrant spices dancing in my head. What to cook? What to make?

Well, I needed to do something immediately, tempted as I was. And since my entire freezer door is filled with mostly Indian spices - I'm serious! I've got cardamom, curry leaves, cumin seeds, black sesame seeds, Garam Masala, and others - I had the basics for making a fabulous dish. So, then, I had chicken thighs, lentils, spinach, some leftover coconut milk; what could I find from the 660 options to make right away?

The Chicken Curry, made with coconut milk and a tomato - a classic.

I substituted ground ginger for fresh, and I used chicken thighs rather than the boneless chicken breast cubes that the recipe called for; therefore, I needed to cook the dish for longer than indicated. But it turned out beautifully - tender, flavorful, a wonderful dinner! It was such a nice, easy meal for a cold, cloudy fall day.

Chicken Curry with Tomato and Coconut Milk
  • 2 tablespoons oil
  • 4 large chicken thighs
  • 1 small red onion, chopped
  • 4 medium garlic cloves, minced
  • 1-1/2 teaspoons ginger
  • 2 teaspoons Madras curry powder (tends to be a hotter blend)
  • 1 teaspoon kosher salt
  • 1/4 cup coconut milk
  • 1 medium tomato, chopped
  • jasmine rice and mango chutney, for serving
Heat oil over medium-high heat in a large skillet; add chicken and cook, covered, 10 minutes per side until golden brown. Uncover skillet and remove chicken to a plate.

Drain most of the fat, then add onion, garlic and ginger; cook for 2 minutes, stirring frequently, until onion is softened. Add curry powder, salt, and coconut milk; bring just to a boil.

Return chicken to skillet skin-side up, turn heat down to medium, and add tomato. Cover and cook for 10 minutes, until sauce is thickened.

Serve with mango chutney and jasmine rice.

Serves 4.


Jenn said...

So many choices, yet this is the one I would have chosen to make too! I love, love, love classic chicken curry! And now, of course, it's all I'll be craving today!!

Cranberry Morning said...

Okay, I'm doing this! I love curry, love chicken, and I think I have all the ingredients on hand unless I already used that can of coconut milk. Sounds delicious!

Chris said...

I love curry, it's the favorite flavor profile that is new to me in the past 3 years. No one in my family growing up ate it and my family now doesn't care for it. I'm the only one that loves it but I do the cooking so they can bite me, lol.

I like this dish a good bit, I might make a version with pork.

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