CLASSIC CURRY CHICKEN

CLASSIC CURRY CHICKEN

               o    Ingredients

·         1 lb chicken breast or thigh, chopped into small chunks, OR whole chicken pieces

·         2-3 potatoes, chopped into chunks

·         optional: 1-2 medium tomatoes, chopped into chunks

·         1/4 cup fresh coriander for garnish

·         2 Tbsp. Thai curry powder , OR 3 Tbsp. Madras curry powder or regular curry powder

·         1 bay leaf

·         optional: 1 cinnamon stick

·         1/2 to 1 tsp. chili flakes or cayenne pepper, to taste

·         2 shallots OR 1/2 cup purple onion, diced

·         4-5 cloves garlic, minced

·         1 thumb-size piece galangal OR ginger, grated

·         1/2 cup chicken stock or broth

·         1+1/2 Tbsp. ketchup OR sweet tomato puree

·         1 can thick coconut milk

·         2-3 Tbsp. fish sauce

·         optional: 1/2 tsp. sugar

·         2-3 Tbsp. vegetable oil for stir-frying

·         Optional: 1-2 whole kaffir lime leaves (available at Asian food stores)


                         o    Preparation

·         Preheat oven to 350 degrees (if using oven method).

·         Place a wok or large frying pan over medium-high heat. Add the curry powder, bay leaf, cinnamon stick (if using) and chili/cayenne. "Dry fry" these spices 1-2 minutes, until they are lightly toasted and fragrant.

·         Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.

·         Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.

·         Add remaining stock plus ketchup/tomato puree, stirring well to combine.

·         Add the coconut milk, fish sauce, sugar, and kaffir lime leaves (if using).

·         Bring to a boil, then cover and reduce to simmer for 30 minutes or until cooked. OR transfer curry to a large covered casserole dish and bake 1 hour at 350 degrees. Add tomatoes during the last 10 to 15 minutes of cooking (not before, or they will keep potatoes from becoming tender).

·         When chicken is cooked and tender, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.

·         Sprinkle over the fresh coriander, serve with plenty of jasmine-scented rice, and ENJOY!

credit : http://thaifood.about.com