ISO Yellow Chicken Curry with Raisins
- domokun Nov 13, 2005 04:52 PM
I'm looking for a recipe similar to one that a chef at my college made a few years ago. It was a yellow coconut curry with chicken, raisins and, I think, almonds. It was quite sweet, but with a nice spice. I can't seem to find a recipe that has all these ingredients, or even anything close! I'm not sure if it was Indian or SE Asian in origin, or maybe just his own experiment. Any help or direction would be appreciated!
Normally, yellow chicken curry would be Thai and wouldn't usually have raisins or nuts in it but there are many variations. I can't get to my database or I'd have a look for you, so suggest you try Google in the meantime or somebody will be along soon with a recipe.
If you are looking for an Anglo-style curry, the best I know is recipe from Bert Green's THE STORE COOKBOOK.
It always comes out perfect, and with all the condiments is a real feast. Great for entertaining, everyone loves it.
I know exactly what you are looking for. This curry is best made with roasted chicken or precooked chicken that's been shredded and then simmered in the coconut sauce, but you can make it with chicken breast just as well.
Here's what you need: Yellow Curry paste, white onion (or if you want it sweeter, vidalia onion), cardamom, tamarind & yellow curry powder (use the British style if you can get it). If you like you can also add a bit of cumin, paprika and some ground chili or chili paste. Yes, I realize it's a strange mix, but it does work well. Also needed: garlic/ginger paste (or fresh, finely grated), coconut milk (I use the Thai brand), golden raisins, almonds the chicken & rice.
Chop the onions and fry in really good butter or gee, add the paste and all of the spices, sweat until fragrant. You need about a good 2 tbs of the curry paste and a good shake of everything else - you can always re-season later. Once you smell it/taste it, you know what to do. If you are using precooked chicken (shredded, you can add this now. If you are using chicken breast, then fry this first in butter in a separate pan until browned (small chunks) then add to the onion/ginger/garlic spice mixture. Stir and add the coconut milk. Bring to boil, simmer. Taste it, then re-season if you have to. Add the raisins & almonds at the very end. Sometimes this dish is also served with slices bananas (add at the very end). Not sweet enough? here's a shocker: add some palm sugar, but just a tiny bit. Serve over jasmine rice.