kitchenelf
Chef Extraordinaire
Curry Chicken with Coconut Milk
served with Spiced Rice
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
½ 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 – 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).
Spiced Rice
Brown big dice white onions in a combination olive oil and butter. Once caramelized add amount of rice you are using. Stir to coat rice thoroughly and brown a little. For 2 cups of uncooked rice I add about 10 whole cloves and break up 3 sticks of cinnamon into large chunks. Add appropriate amount of salt. Stir to evenly distribute. Add appropriate amount of chicken broth instead of water, stir,and place lid on and do not lift until rice is done according to directions. While the rice sits for the appropriate amount of time after cooking I add to the top about 1 cup of golden sultans. Then stir in when rice is done sitting.
It’s a pain but a spice ball just does not work in this recipe – remove cloves and cinnamon pieces.
For each plate I pack the spiced rice in a 1/2 cup timbale then place upside down in middle of plate and then do curry chicken around the rice. You can use an ice cream scoop if necessary.
served with Spiced Rice
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
½ 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 – 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).
Spiced Rice
Brown big dice white onions in a combination olive oil and butter. Once caramelized add amount of rice you are using. Stir to coat rice thoroughly and brown a little. For 2 cups of uncooked rice I add about 10 whole cloves and break up 3 sticks of cinnamon into large chunks. Add appropriate amount of salt. Stir to evenly distribute. Add appropriate amount of chicken broth instead of water, stir,and place lid on and do not lift until rice is done according to directions. While the rice sits for the appropriate amount of time after cooking I add to the top about 1 cup of golden sultans. Then stir in when rice is done sitting.
It’s a pain but a spice ball just does not work in this recipe – remove cloves and cinnamon pieces.
For each plate I pack the spiced rice in a 1/2 cup timbale then place upside down in middle of plate and then do curry chicken around the rice. You can use an ice cream scoop if necessary.
I can't imagine 1 TBS of ground red chili powder!!!!!!! I do add some ground red pepper as I like this dish with a bit of heat. Thanks for the idea though - that's probably what they mean - but I'm not brave enough to add 1 TBS! LOL
If I were making it, I would likely add 3 or 4 tablespoons. . . But I'm a freak of nature when it comes to spicy food.
