Chicken Curry
This is a very mild curry, with the chicken and onions braised in coconut milk which makes this dish even more delicious. Weeknight Chicken Curry can be prepared in under 30 minutes, and costs roughly $10.00 to serve 4 diners. Using my math team skills, this comes out to $2.50 a person. It is a perfectly delicious weeknight dinner and with the way the economy is right now, we can all use a break even on the cost and time of preparing a great meal. Even though inexpensive, this recipe still possesses the quality of ingredients I promised you from my first post. And I must say, this dish is once again gourmet food, simply done. Enjoy!
Chicken Curry Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
2 tablespoons Canola or Vegetable Oil
2 Fresh Garlic Cloves, Finely Minced
1 Large Yellow Onion, Finely Chopped
2 1/2 teaspoons Curry Powder
2 1/2 teaspoons Ground Cumin
1/4 teaspoon Crushed Red Pepper Flakes
1 teaspoon Ground Tumeric
2 Fresh Garlic Cloves, Finely Minced
1 Large Yellow Onion, Finely Chopped
2 1/2 teaspoons Curry Powder
2 1/2 teaspoons Ground Cumin
1/4 teaspoon Crushed Red Pepper Flakes
1 teaspoon Ground Tumeric
1/2 teaspoon Ground Mustard
1 pound Boneless Chicken Breasts, Cut into 1"Bite Size Pieces
1 1/2 teaspoon Tomato Paste
1 cup Coconut Milk
2 teaspoons Kosher Salt
1 cup Hot Water (optional)
In a wok or large skillet, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.
To the onions and garlic add the cumin, mustard, tumeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt. Add tomato paste. Mix to combine.
1 pound Boneless Chicken Breasts, Cut into 1"Bite Size Pieces
1 1/2 teaspoon Tomato Paste
1 cup Coconut Milk
2 teaspoons Kosher Salt
1 cup Hot Water (optional)
In a wok or large skillet, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.
To the onions and garlic add the cumin, mustard, tumeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt. Add tomato paste. Mix to combine.
In Ziploc bag or deep casserole dish, toss chicken pieces in remaining curry powder, season with salt and pepper. Add to wok, and cook for about 5-6 minutes until outside the chicken is golden brown.
Pour coconut milk into the wok-if coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer, uncovered, stirring occasionally for 6 minutes or until the chicken is cooked through.
Add hot water only if there is not enough liquid, because it has cooked down. Serve on top of white rice. Add fresh cilantro and a squeeze of fresh lime juice if so desired.
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