Wednesday, April 20, 2011
Coconut Chicken Curry
Today's post is a recipe I discovered on a favorite of the blogs I follow, My Kitchen Cafe. It's practical and yummy, all at the same time.
I love a good curry, but haven't been especially successful at making them at home. For some reason, the finished product never seems like it's good enough to justify the time invested. But this recipe is a glorious exception. It's relatively simple and exquisitely delicious. It's universally loved at our house. And I hope you love the odor as much as we do, because it will hang around the house for several days. We just look at it as one of the positive by-products of making the meal.
Mel, the author of My Kitchen Cafe, suggests taking the recipe to the simmer phase early in the day and then pouring it in the crockpot to finish on low for four to five hours. I think this is a lovely idea, but it would require thinking four or five hours ahead, which often does not happen when I'm in charge of the meal. We serve it over jasmine rice with any kind of Asian or vegetable sides that suit your fancy.
Coconut Chicken Curry
2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder (we are especially fond of Penzey's sweet curry, which a thoughtful friend shared with us)
1 1/2 teaspoons paprika (substitute cayenne if you want it hotter; we don't)
1/2 onion, thinly sliced
2 cloves minced garlic
4 medium red potatoes, cut into chunks
1 14-ounce can coconut milk
1 14.5-ounce can diced tomatoes, Italian style
1 8-ounce can tomato sauce
3 tablespoons of sugar (no wonder it is good)
Season the chicken pieces with salt and pepper. Heat the oil, curry powder, and paprika in a large skillet or saucepan over medium-low heat for two minutes, until fragrant but not burned. Turn the heat up to medium and stir in the onions and garlic; cook 7-9 minutes or so until the onions are very clear. Add the chicken, tossing lightly to coat with the curry oil and cook for 7 to 10 minutes, or until the chicken is no longer pink and is cooked through or nearly cooked through (it will continue to simmer in the next step). Add potatoes, coconut milk, tomatoes, tomato sauce and sugar into the pan. Stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes. The sauce thickens slightly upon standing. Serve with jasmine or brown rice.