Curried Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 Chicken Thighs
4 Yellow Onions, sliced into rings
2 Tbs Butter along with enough cooking oil to barely
cover the bottom of the skillet, or Ghee
1-2 Tbs Madras Curry Powder
1-2 cans Coconut Milk, canned (I use 2 because we love
the sauce on rice)
Salt to taste
Serve over cooked Basmati Rice
Optional garnishes for the rice;
Toasted Almonds or Cashews and/or raisins or currants
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Directions: |
Directions:Use a skillet that is large enough for all of the chicken to be in a single layer. Brown the chicken well on both sides over medium heat. Remove chicken to a plate...it is still partially raw! Add the sliced onions to the skillet along with the Curry powder and saute until the onions are translucent (they will be bright yellow)! Add the coconut milk and stir to combine. Add the chicken thighs back into the skillet. Cover and simmer until the chicken is cooked through, about 30-45 minutes. Turn the chicken half way through the cooking time. Serve with Basmati rice! |
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Number Of
Servings: |
Number Of
Servings:4-5 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: This recipe is so good! If you like a spicier dish use the full 2 Tbs of Curry powder, I do. If you like exotic flavors and easy recipes you will really enjoy this one! This is the first recipe that I taught Andrew. He was 12 years old so that should tell you just how simple it is! Sometimes I add toasted almonds and/or raisins or currants to the rice. Cashews are an excellent way to dress the rice up too! To toast the almonds or cashews simple heat a small dry skillet over medium heat. Add the almonds or cashews and stir until they have picked up a gentle golden brown color. Remove from the pan immediately as they will burn very easily!
If you are serving this to company a great appetizer is a block of softened cream cheese with a jar of Major Grey's Chutney poured over. Serve with a good quality cracker or even Ritz!
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