30 Minute Chicken Curry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Spice mix: 3-4 TBSP curry powder 1 tsp ground ginger 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp cayenne pepper
2 TBSP vegetable oil 1 large onion, halved and sliced thinly 1/2 inch 3 cloves garlic, minced 1 whole rotisserie chicken, skin removed and deboned, shredded (3+ cups) save carcass for stock 1 13.5 oz can of light coconut milk (DO NOT use sweetened coconut milk) 1 14.5 oz can diced tomatoes, drained and juice reserved 1 14.5 oz can low-sodium chicken broth Cooked rice
Serve with Toppings: chopped boiled egg chopped dry roasted peanuts chopped cooked bacon shredded non-sweetened coconut pineapple chunks banana (start with a half) mango chutney if you like it, we don't
Serve over white rice
Use a fresh banana as a "pusher" to fill your fork.
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Directions: |
Directions:Combine spice mixture and set aside.
Add oil to pan and heat to just smoking. Add onion and saute until softened, 3 minutes. Add minced garlic and spice mixture and saute 30 seconds. Toss to coat onions, 30 seconds. Add cooked shredded chicken, coconut milk, diced tomatoes and broth.
Mix all ingredients. Bring to a boil then reduce heat and simmer 30 minutes. If sauce is thin, make a slurry of 2 TBSP four and 2 TBSP pot liquid and slowly whisk into the pot.
Serve over white rice and add toppings. Let your guests make their own plate.
Toppings: chopped boiled egg, chopped dry roasted peanuts, shredded coconut, chopped bacon, and some use chutney. (Ick)
Use a half of a banana as a "pusher". |
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Number Of
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Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This makes your kitchen smell like curry, so either cook outside or just be aware and light some candles and keep the stove vent on.
*drain and reserve the juice from the diced tomatoes. Use juice to thin curry if needed.
Curry Story: My mother's original recipe for Chicken Curry came from a General's wife who "adopted" her as a young 1950s 2nd Lt Air Force wife. Her family was stationed in India. The original recipe took two days to make. Boiling chicken, making stock, etc. It stunk up the house for days! Times have changed.
Mother served this in a "monkey-wood" lazy-susan from the Philippines--which we still have, but haven't used in decades. For those who aren't accustomed, a lazy susan is a large turning base with several separate bowls or compartments that hold different ingredients. It allows people to pick what they want to have with their meal. I was served this way in Asia all the time. I thought it gross that people picked foods with their own chopsticks then passed it around. Kind of mouth-kissing everybody at the table. I'm ok with it now. (When in Rome....)
However, Chicken Curry was a special occasion dinner at the Love table the 1970s. When I was in 5th grade (1973?) I invited my best friend, Rex Tootel, to join us for this special dish. After dinner, my mother asked him how he liked it.. He said, "It's not the worst thing I've ever eaten". That became a family traditional saying when mother would try out a new recipe on the family. I still use that line today. But trust us, this is delicious.
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