BBQ Mikey - this is a favorite chicken curry that would be a good one to make the first time.
Curry Chicken with Coconut Milk
1 chicken, cut into chunks
1 TBS chili powder
2 TBS curry powder
1 TBS paprika
1 tsp. cumin
3 cloves of garlic, chopped
2 white onions, chopped
2 tomatoes, roughly chopped
˝ cup cilantro, chopped
2 TBS oil
1 bay leaf
1 lb. sweet potatoes, peeled and cut into small chunks
1 C coconut milk
3 C water
Salt and pepper to taste
Let me start out first thing by saying I added a lot more curry, cumin, and cilantro by the time I had finished cooking this dish – I also garnished after plating with more fresh cilantro. I left out the chili powder
but I’m sure it would be good – I was just afraid that it would have a “chili” taste, which I did not want.
Heat oil in big pot and sauté onion and garlic until onion is slightly caramelized. The onion gets nice and sweet when you let it brown a little. This should take about 5-7 minutes.
Add chicken chunks and continue cooking for about 3 minutes. Add all remaining spices and stir for a few minutes. Let this mixture cook until chicken is tender. Add the rest of the ingredients; adjust any seasonings necessary (this is where I always add more cilantro, curry, and cumin).
For each plate I pack the spiced rice (instructions below) in a 1 cup timbale then place upside down in middle of plate and then spoon curry chicken around the rice. You can use an ice cream scoop if necessary.
Caramelize roughly chopped onions in a bit of butter. Once tender and browned add rice and brown. Once rice is beginning to brown add appropriate amount of chicken stock, about 5 – 10 whole cloves, a couple sticks (or 3 or 4 depending on strength) of Mexican cinnamon (I say Mexican because it is less expensive) and salt. Cook until done. Remove cloves and cinnamon. It helps to keep count of how many whole cloves you add