Friday, January 27, 2017

1042. Red Chicken Coconut Curry

There are hundreds of curries from a variety of cultures; definitely more than can individually be assigned a unique name. If I had to categorize this curry, I would say it falls under Arab, with Indian influence. The addition of coconut cream to the sauce is magical.
Any part of the chicken can be used, but we stuck to chicken breasts this time. I had this curry at a sister's home, and it was so good she generously obliged to come over so we can make it together for the blog.

Ingredients: serves 4-6

4 Tbsp oil
1 large onion, chopped
450g chicken breasts, cubed
2 cloves garlic, crushed
1 Tbsp grated fresh ginger
2 green chilli, scored, optional
1 tsp salt
1/2 tsp pepper
1 1/2 tsp Madras powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp chili flakes
1/2 tsp paprika powder
2 Tbsp tomato paste
2 tomatoes, blended
1 1/2 cups coconut cream
1/2 cup fresh coriander, chopped


Saute the onion in the oil over medium high heat until the edges start to brown. Add the chicken cubes and saute until seared, but not yet cooked through. Add the garlic, ginger, and scored chili if using, stir until fragrant. Stir in the salt, pepper, Madras, turmeric, cumin, coriander, chili flakes and paprika. Stir for a minute longer then add the tomato paste. Stir for a minute or two more.
Add the blended tomato, bring to a boil, reduce heat to medium-low and let simmer for about 10 minutes. Add the coconut cream, stir through, cover, and simmer 10-15 minutes more.
Finally, stir in the freshly chopped coriander, taste and adjust the seasoning. Serve with some fluffy rice, and a final sprinkling of chopped coriander.

صحة و عافية

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