chicken curry

May 21, 2008 |  Category:   recipes savory

chickcurry.jpg

Sometimes I’ll ask the kids what they want to eat for dinner before I make my weekly shopping trip. Yesterday M replies without hesitation, “Chicken Curry!” Sure, why not? My 4-year old actually asks for chicken curry, so I’ll make it. I picked up some chicken thighs and coconut milk and made a Thai curry with a coconut milk base. Thai cuisine is the first kind of food that I learned to cook, way back in college when Thai restaurants were just starting to open up, and it’s like comfort food for me so naturally I want my kids to like it as well. Until they take to spicy food, however, they won’t be able to try the real thing. I made a toned-down curry instead with my mild curry powder as opposed to an authentic curry paste which sort of made it a mix between a Thai and Indian curry. In the end it turned out that M was asking for neither, but rather a Caribbean chicken curry much like her babysitter often eats. She said, “Where’s the drumstick?”, referring to the fact that mine was boneless, whereas the version she wanted had whole pieces of chicken. But she ate it anyway and has also decided that she wants chicken every day – we’ll see about that.

Chicken Curry (serves 4)

5 boneless chicken thighs, cut into large pieces
1 Tablespoon curry powder
2 cloves of garlic, pressed
2 Tablespoons peanut oil
1 small onion, finely chopped
2 medium potatoes, peeled and cut into 1-inch cubes
2 carrots, peeled and chopped
1 can coconut milk
4 slices of fresh ginger
1 tablespoon soy sauce
Salt and pepper to taste
4 ounces haricot vert, cut in half
juice of one lime

Mix the chicken, curry powder and garlic together. Let it marinate for 30 minutes. Heat the oil in a heavy pot, then add the chicken and brown on all sides. Remove and set aside. Add the onions to the same pot and cook until golden. Add the potatoes and cook for 5 minutes, stirring occasionally. Add the carrots and cook for an additional 2 minutes. Add the coconut milk, ginger, soy sauce, salt and pepper, and simmer until the potatoes are almost cooked. When they are almost cooked, add the chicken and cook until the chicken is done. Stir in the lime juice and haricot vert and turn off the heat. Let it rest for a few minutes, then serve over rice.

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