Tuesday, July 15, 2008

Chicken Coconut Curry

Lately, I love coconut milk based curries. We were having our neighbors over and I thought I would try a new recipe. This recipe came out so delicious!! I really should get in the habit of writing down exactly what I put in things when cooking - end up making so many substitutions that I can't ever seem to duplicate a recipe!!! So here is the recipe with my tweaks:

Boneless Chicken Coconut Curry

1 lb. boneless, skinless chicken breasts, cut into 1/2 to 1-inch dice
1 tsp. Turmeric powder
1 tsp. Coriander powder
1 tsp. red pepper flakes
1 tsp. Ginger paste
2 tsp. Garlic paste
1 tbsp. Onion paste
2 tsp. soy sauce
1 tsp. hoisin sauce
Salt - less depending on soy sauce

Oil to fry
1 dry bay leaf
1/2 in. of cinnamon stick
1 medium sized onion thinly sliced
1 cup canned unsweetened or fresh coconut milk
1 green bell pepper sliced thinly
1 wedge of lime/lemon
cilantro to garnish

1. Marinate the chicken in for at least half hour.

2. Pour little oil in pan/pot and sautee the onions, bay leaf and cinnamon stick. Add the chicken strips only and sautee and until golden.

3. Add the coconut milk and reminding marinade into the pot with a little bit of water to make a thinner rich consistency of curry.

4. Simmer on med heat until chicken is well cooked, add the green peppers in the last few mins and sprinkle a little bit on lime/lemon on top and add some cilantro.

Serve with some warm rice and enjoy!

***Taste throughout the cooking process to adjust to your taste.
If no flavor picked up - add salt or soy sauce.
If too salty - add a little bit of honey or sugar.
Want a little more kick - add more red pepper or add a spicy green chili while cooking.