Curried Chicken...Easy Recipe!

Published on January 7, 2006 By Gideon MacLeish In Home & Family

OK, since a few of you have chosen to put recipes on your blogs, I'm going to toss out a contribution of mine (since I'm making it tonight). This is a very easy recipe that can be made without a lot of trouble, but it's a little costly to many of us due to the ingredients (although I personally always have curry powder and extra virgin olive oil on hand so it's made by ingredients we usually have readily available):

Ingredients I don't use precise measures; I cook to taste):

Extra Virgin Olive Oil

Curry Powder

Large Onion

Chicken

Coconut Milk

Water

Instructions:

Mix curry powder into coconut milk; set aside (NOTE: ALWAYS do this first, as it allows the spices to rehydrate before you add them to the chicken, giving a smoother consistency with less of a "powdery" texture).

Saute onions in olive oil; add chicken and brown. Add cury mixture and water to cover, simmer until sauce is thickened, stirring intermittently. Serve over rice if desired.

(see, I told you, easy, huh?)

Comments

BlueDev

on Jan 07, 2006

Sounds good. Just may have to try it one of these nights, especially since we have some left over coconut milk from the last time I made tofu satay.

Dr Guy

on Jan 08, 2006

Sounds great to me! Unfortunately, after the holidays, my wife turns green when you mention poultry!

(I will save for summer maybe!)

kingbee

on Jan 08, 2006

toss in some cubed potatoes and carrots sliced on the diagonal and you just might wind up with somethin close to what mussaman or thai yellow curry.

if you buy a package of shredded dry coconut (about a buck for what must be nearly an oz and found in places as accessible as rite-aid, the 99c store and any decent mexican/latin american market along with dozens of other cool inexpensive spices) and toss in about a tablespoon, it seems to really enhance the coconut aspect.

Gideon MacLeish

on Jan 12, 2006

toss in some cubed potatoes and carrots sliced on the diagonal and you just might wind up with somethin close to what mussaman or thai yellow curry.

I hadn't thought of the carrots, but was going to make this using tofu and potatoes this week...will probably throw in some carrots now that you suggested it

foreverserenity

on Jan 12, 2006

Your recipe sounds delish Gid! We cook curried chicken every week, and love it. But ours is sans the coconut milk and very spicy. Add a dash of ginger, lots of garlic some green peppers, cayenne pepper and tomatoes and escallion. And no oil - after seasoning, when the pot is hot, put the chicken in, after a few minutes, stir, continue to stir until the curry and seasoning coats the chicken. Then add some warm water from the kettle (never the tap) and leave to simmer.

If you want to make it more interesting add some spinners...i.e., little dumplins, that's flour mixture rolled length wise and tiny not round or large.

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