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CHICKEN CURRY
  • 3 boneless, skinless chicken breasts
  • 1 large spanish onion
  • 4 cloves of garlic
  • 1 knob of ginger, about inch in diameter
  • 1 green pepper
  • 1 red pepper
  • 1 cup of chopped cilantro or more to taste
  • 3 habanero peppers
  • 1 14oz can coconut milk
  • 1-2 tbls Madras curry powder, available asian markets
  • 1 tbls Thai Red curry paste
  • 1 tbls sugar....and ...salt to taste
    1. Chop onion and garlic and ginger, the onion medium dice the rest small dice, and place in a fair sized pot, not aluminum, in a small amount of olive oil, sprinkle with the curry powder, and cook on low heat, long and slow...the secret to a good curry is long slow cooking of the onion mixture. While this is starting to go, cut chicken breasts into medium strips, across the breast, and about half inch by 3 inches. When the onion mixture is transparent and fragrant, remove it to a bowl, add a little more oil to the pot, and throw in the chicken pieces, raising the heat, and stir frying the meat, so it doesnt stick. Throw the onion mix back in, and add the coconut milk, the Thai curry paste and the sugar...bring to simmer, put on lid and finely chop the habs,seeded. Toss them in too, and let it go, with the lid ajar, so it will thicken. While this is doing, cut the red and green peppers into 1/4 inch strips about the length of the pepper, so that you have a pile of red and green pepper strips, use more peppers if you wish...PUT THESE IN LAST, ALONG WITH THE CILANTRO, and cook for about another five minutes, taste for seasoning, and add salt and more sugar if needed. Serve with Thai rice

     
     

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