Sunday, November 28, 2010

Creamy Curry Chicken

Grandmother says this is the best curry she's ever had (and that in her 82 years, she's had a lot of curry).  It's also one of my sister-in-law's favorite dishes.  As a bonus, it's dairy and gluten free (so long as your broth is too).

Creamy Curry Chicken
4 pounds chicken, cut to bite size pieces* 
3-4 T Madras Curry Powder (yellow), divided
(2) 18.5oz can Coconut Cream (look for 70% or more)
(1) 14oz can chicken broth/stock
1 t ginger paste (optional)
1 t lemongrass paste (optional)
2 T olive oil
Salt & pepper to taste

Heat oil in large skillet or wok on high heat. Toss chicken to coat with oil.
Brown chicken with 1 T curry powder, salt & pepper.  When liquid has almost evaporated, pour in broth and return to a boil for approx. 5 minutes (this should finish cooking the chicken).
Add coconut milk, remainder of curry powder, and remaining seasonings.  Simmer on medium heat until thickened.  Serve over steamed rice with vegetable of choice.

When it's too hot for this dish, but you still want curry... check out Joni's Curry Chicken Salad.  It's our "summer curry".

*I recently doubled this for a big family meal.  Instead of attempting to cut up 8 lbs of chicken breast myself, I called to get a price to have it pre-cut and found out they don't charge extra.  $2.99/lb to have it cut up for me!  What a time saver.

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