Thursday, September 24, 2009

Coconut Chicken Curry

Coconut Chicken Curry
Yield: 4 servings

1 lb boneless, skinless chicken breast or thigh meat cut into 1 inch pieces
Curry powder as needed
Salt and pepper as needed
14 oz coconut milk
Red curry paste
Veg oil as needed.

Season chicken meat with curry powder and salt and pepper to taste.
Heat a skillet over high heat. When hot add vegetable oil.
Add chicken and sauté until seared.
Add the coconut milk (shake it well before adding).
Bring to a simmer and season to taste with red curry paste and salt and pepper.
Simmer until chicken is done and serve over rice.

Curry powder in India is often made at home and everyone has their own blend of spices they use. I use commercially made madras curry powder. It is not hot. The heat in this dish comes from the curry paste. You can control it by how much you add.
When I can find it, I add thinly sliced Japanese eggplant when the chicken is seared most of the way. I often substitute sliced zucchini for the eggplant.
The portions for this recipe are approximate.
Appropriate rice choices include: short grain white rice aka sticky rice; jasmine rice, or any of the varieties of basmati rice.

Happy eating!

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