Wednesday, October 6, 2010
Creamy Chicken Curry
This is the second version of chicken curry I have made. In the first one , the chicken was simmered in a tomato-based sauce, this time I cooked the chicken in a creamy coconut milk-based sauce. It was absolutely delicious - Alfred and I both literally licked our plates. To be honest what made this dish was the fabulous curry powder I used. One of my dearest friends is from Sri Lanka and last time she was home her mother made a special blend of curry spices for me. This dish only contains a few ingredients, so the quality of the curry powder will determine whether it is so-so or tantalizing. If you are not a fortunate as me to have a friend with connections, make a trip to an Indian grocer store or shop at Penzey's spices online to get a good quality curry powder. You don't want a hot (madras) curry, but a flavorful combination of warm spices, such as garam masala. I'm pretty sure the Sri Lanka mixture I have also has a little ground fennel mixed in.
Creamy Chicken Curry
2 Pounds of bone-in, skinless Chicken Breasts, cut in half
1 Onion, diced
4 Garlic Cloves, minced
3 Tablespoons Curry Powder
1 Cinnamon Stick
1 teaspoon Sea Salt (plus more to taste)
1 Cup Water
1 13.5 oz. Can of Coconut Milk
1 Cup diced Carrots
1 Cup Frozen Peas, thawed
Large Handful of Cilantro, chopped
1) Heat a large pot over medium-high heat. Coat the pan lightly with olive oil. Working in batches if necessary, sear the chicken breasts pieces on each side until they are lightly browned (about 2 minutes per side). Remove the chicken to a plate.
2) Reduce the heat to medium, add the onion, garlic, curry powder, cinnamon stick, salt, and 1/2 cup of water. Let the mixture simmer until the water is absorbed and the onions are soft (about 5 minutes).
3) Add the seared chicken pieces back to the pot along with the remaining 1/2 cup of water, coconut milk and carrots. Cover and let the mixture simmer for 30 minutes, or until the chicken is cooked through.
4) Add the peas and cilantro to the pot and let the curry simmer another 10 minutes.
Serve your curry piping hot with steamed basmati rice (Alfred's preference) or cauliflower rice (my preference). Enjoy!
As usual, I've also included this post as part of several weekly recipe sharing events: Making Monday Marvelous, Just Something I Whipped Up, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Gluten Free and Healthy, Friday Foodie, and Friday Favorites. Check out all the great recipes other bloggers have contributed!