ISO Quick & Tasty Chicken Curry
- Jess May 18, 2005 07:56 PM
I just got a craving for chicken curry tonight. Checked out the recipes on foodtv.com. Anyone have any recommendation or their secret recipe they want to share?
Curry is interesting, because you can go long and labor intensive, or ridiculously quick and easy. There are Thai and Indian curry pastes out there that are pretty good (Maesri brand for Thai, Patak's for Indian). You can simply stir fry some boneless chicken chunks, add some vegetables, then dump in some curry paste, fry a bit, add a can of coconut milk and you're done. Or, instead of coconut milk, add yogurt (whole milk yogurt works better, and add it on low heat so it doesn't separate). I like to serve with sweet potatoes or butternut squash.
Soften a slcied onion in a little oil, add 2 tablespoons of curry powder and cook gently for a couple of minutes. Increase the heat and add 1 pound of cut up chicken (boneles skinless chicken thighs are good). Stir well, lower the heat and cover the pan. After about 15 minutes there should be plenty of liquid from the chicken. If not, add 1/2 to 1 cup of water. Stir in 1 teaspoon sugar, 1 tablespoon vinegar and 1 tablespoon dark soy. Cover and cook for another 15 minutes. It's ready.
Too late for your sudden craving yesterday, but for a quick curry you just can't beat Patak's curry pastes in the jar. I mostly follow the recipe on the label - you add onion, tomatoes, and water in addition to the meat in question. But I have also done it with additional vegs like red peppers or whatnot and sometimes also grate in some coconut cream (the stuff that comes in block form). I like the Madras curry paste, but they have a lot of different types.