[CH] Another curry
Doug Irvine (dirvin@bc.sympatico.ca)
Fri, 06 Nov 1998 19:33:06 -0800
A little bored. could not decide what to do for dinner with about a
pound of boneless chicken breast, which was already thawed, and I had
just received 1 1/2 lbs of fresh, like their heads were still on five
minutes before! prawns...north Pacific spotted, taste great! Hadda use
the chicken, so did this: A Different Chicken Currey Indian? Thai?
Doug??
1 lb boneless, skinless, chicken breast, cut up
1/2 can coconut milk
1 walla walla(or vidalia) white, sweet, onion 3" diameter
1 large garlic clove or two medium
1 one inch knob of fresh ginger
1 tsp...tbls...chili paste, I used Thai...more is hotter
1 tsp...tbls...Calvin's chile powder OR Jims smoked stuff..tsp!
1 half can(14oz can)coconut milk, freeze remainder for future use
1 tbls honey, liquid, mixed into coconut milk
1 tbls, more or less, good Madras curry powder
salt to taste....also thickening, 1 tbls corn starch, 1 tbls water mix
Finely chop onion, garlic, ginger, and place in a good sized pan with
about 2 tbls oil, simmer for about one half hour slowly, until onion is
cooked, sprinkle with the curry powder, the chile paste, Calvin's chile
powder, cover and let simmer slowly!! The secret, as I may have
mentioned before, of a GOOD curry, is long slow cooking of the onion
mixture...move the onion mix to one end of the pan, tilt it, and add the
chicken pieces to the pan, raise the heat, and stir well until the
chicken is well coated with the curry mixture, and is no longer pink.
Add the coconut milk, salt to taste, check for heat, and let it go for
at least 40 minutes...this particular time, I had about a dozen green
beans, which I nuked(cook until crisp)and threw them in(cut up of
course, one inch)Ya wanna add more color, throw in a skinned tomato!
Chopped of course!. Cook another 20 minutes, thicken with the corn
starch mix, throw in a couple of dashes of sesame oil, and serve over
rice, noodles, whatever...even hash browns would do(as long as you added
a hab to the potatoes!)The mark of a GOOD cook, is inovation, right
Rael? And even better if you are paid for it(which I aint, except by the
accolades of my wife, and friends)Cheers, Doug in BC