Ingredients: |
Ingredients: INGREDIENTS
2 pounds chicken thighs, cut into 1-inch pieces
Coarse salt,
freshly ground pepper
2 tablespoons vegetable oil
2 large onions, diced
2 green chilies, seeded and finely sliced
1 teaspoon crushed garlic
1 teaspoon crushed fresh ginger
1 to 4 tablespoons Madras curry powder
1 tablespoon flour
3 to 4 large vine-ripened tomatoes, chopped
3 tablespoons cream of coconut
1 cup chicken stock
1 tablespoon fresh chopped cilantro, for garnish
Rice pilaf
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Directions: |
Directions:1. Season chicken with salt and pepper.
2. Heat oil in a large pan over medium-high heat. Add chicken and sear until browned, stirring often.
Remove from pan and add onions, cooking until lightly brown and tender. Add chilies, garlic, and ginger; cook 2 minutes. Add curry powder and cook 1 minute.
3. Whisk in flour and stir over lowbrowned, stirring often.
Remove from pan and add onions, cooking until lightly brown and tender. Add chilies, garlic, and ginger; cook 2 minutes. Add curry powder and cook 1 minute.
3. Whisk in flour and stir over low heat until mixture slightly thickens. Stir in tomatoes, cream of coconut, and chicken stock; return chicken to pan. If sauce is too thick, stir in more chicken stock.
4. Cover and simmer for 20 minutes, or until chicken is cooked through. Stir occasionally to avoid burning.
5. Taste and adjust seasonings.
To serve, garnish with cilantro and serve with rice pilaf or couscous.
Cooks' note: Curry powder is actually a blend of up to 20 spices, herbs and seeds. Commercial curry powder comes in two basic styles: standard, and the hotter Madras.
Curry powder should be stored no longer than two months in an airtight container.
We added many carrots potatoes and boiled eggs since that’s what we were served.
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This recipe for Curry stew from Tuskerhouse in Animal Kingdom is from