I love weekends because I finally get a chance to actually cook a meal, not just hurry up and get fix something to eat.
Sunday was Chicken Curry. It's sort of one of our staples around here. Kind of a modern day comfort food, as my title revealed. Well, I also thought it was a perfect way to test out our new Digital camera.
Here's all the ingredients (yep, I'm giving up one of my recipes):
Back row (L-R) - Fresh cracked black pepper, Salt, Extra Virgin Olive Oil (EVOO), Chicken Stock.
Middle Row (L-R) - Coconut Milk (1 can), Garlic (1 tsp.; I was out of fresh), Curry spice (3 TBsp of my own home blended), Butter (2 TBsp. real dairy butter).
Front Row (L-R) - Finely chopped jalapeno peppers (about 6 medium sized, sans seeds), Finely chopped fresh cilantro, Finely chopped onion, chopped fresh tomato, Chicken (4 chunked no bigger than 1" cubes).
By the way that spoon used to be white, but my curry turned it yellow on the first batch many years ago. It is now referred to as "The Curry Spoon".
First - Heat your pan on about medium heat and add about 2-3 table spoons of EVOO, and the butter. When the butter starts to bubble add the Jalapeno and cook (stirring occasionally) until it looks like it is softening. Stir in the onion and cook until it starts to look clear. Then stir in the tomatoes. Salt and pepper to your liking (keep in mind that the curry spice is a bit on the spicy side). Cook this mixture, stirring occasionally, until the tomatoes basically turn to mush (this is the base of a curry paste).
Second - Stir in the curry spice and cilantro. Cook, while stirring, until it's a paste like consistancy. Add the chicken, turn up the heat to about medium high, and stir until the chicken is just browned. Third - Add 2 cups of chicken stock stir and bring to a simmer. Turn down the heat and place the lid on the pan cocked to one side so that moisture can evaporate. Allow to simmer for 1/2 hr stirring occasionally. (It should look like the photo below at this point)
Next - Stir in the can of coconut milk and allow to simmer for an additonal 1/2 hr, stirring occasionally.
Finally - Serve on saffron rice
We use Basmati rice and usually add carrots and peas to it for some extra veggies in the meal.
If you're interested in my curry spice blend, or the secret to perfect rice, please let me know and I'd be more than happy to share that too!
Bon appitite!
