Monday, October 24, 2011

Chicken Curry

Copyright 2011 LtDan'sKitchen blogs
We seldon use curry in our dishes but this is one exception. This curry dish is more sweet in terms of overall flavor rather than spicy hot so this might be a big hit to those who would like to try something different and yet not worry about how exotic or spicy hot the dish will be for their palette. I prefer to cook this with chicken but beef and even shrimp have been used for this dish as well. I try to use just enough curry spice to flavor the dish without overpowering it. Turmeric powder is also a crucial ingredient which imparts the yellowish color to the sauce. 

Our family did not discover this dish until I was in high school. It was a cousin who worked in a restaurant that first introduced this dish to us in one of our family gatherings and from then on, it has managed to become one of the favorite dishes we cook. The dish can also be made spicy by adding a dash of cayenne pepper and it does work well if you prefer your food on the hot side. For out family however, it always borders on the sweet side. 

Chicken Curry

Copyright 2011 LtDan'sKitchen blogs
2-3 lbs cut up chicken
3-4 garlic cloves, minced
1 medium onion, diced
3 bay leaves
4-6 tbsp canola oil
salt and pepper
1 tbsp fish sauce
1 cup broth
1 14 oz can coconut milk
2 tbsp curry powder
2 tsp turmeric powder
3 medium sized potatoes, 
  peeled and cubed
4-6 medium sized carrots, 
  peeled and cubed
1/2 cup frozen peas

1. Heat 2 tbsp of oil in a deep pan over medium heat and saute the onions 
    and garlic until softened. Season with salt and pepper. Add the bay 
    leaves and cook for another minute.

2. Add the chicken, skin side down and brown slightly. Season with salt and 

3. Add the coconut milk and the broth and bring to a boil. Lower the heat 
    and simmer for 30 minutes. In the meantime, heat another skillet with 
    the rest of the oil and heat at medium heat. Fry the potatoes until crisp 
    on all sides. It does not have to be fully cooked. Set aside. 

4. Once the chicken has finished simmering, add the potatoes and the 
    carrots and cook for another 15-20 minutes until the potatoes are fully 
    cooked. If the sauce gets too thick, add some water to thin it out. 

5. Adjust the flavor with salt and if you prefer, the fish sauce. Add the 
    curry and turmeric powder and mix well. 

6. Add the peas and cook until it turns bright green. Serve warm with 
    steamed rice.

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