Coconut curry chicken

Adapted from Woks of Life and Tyler Florence and Damn Delicious

Ingredients:

  • 3 tablespoons Ghee (I used butter)
  • 1 medium red onion, chopped
  • One 1-inch piece ginger, peeled and grated
  • 2 garlic cloves, finely chopped
  • 400g canned tomatoes
  • 1 tablespoons Curry Powder (I used Garam masala)
  • 1 cinnamon stick
  • 1 to 3 dried red chiles (I used red pepper flakes)
  • Kosher salt and freshly ground black pepper
  • 400mL can unsweetened coconut milk
  • 1 cups chicken stock (I used soup greens cooked in water; included parsnip, turnip, dill, parsley, carrot, onion, celery, leek)
  • 4 bone-in organic chicken thighs
  • handful of string beans
  • 1 green bell pepper, sliced
  • 1/4 cup cilantro leaves, plus more for garnish
  • 1 lemon, juiced (I subbed with 2 tbsp. of apple cider vinegar)

Directions:

  1. Heat the Ghee (butter) in a large heavy-bottomed pot over medium-low heat. Add the diced onions, grated ginger, and smashed garlic and cook slowly until the onions are very soft, about 15 minutes.
  2. While waiting, I diced some red potato to add in. Add the curry powder and chili flakes and give it a good stir; season with salt and pepper.
  3. Pour in the coconut milk and chicken stock (water) and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes.
  4. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10-15 minutes. I added some slices of green bell pepper and a handful of string beans here (seemed more apropos then sugar snap peas).
  5. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.

I halved this recipe. My puopuo (mother’s mother) gets canned goods at the local senior citizen community center in Jackson Heights, so what better way to make this. I like to take the canned beans she gives me and make rice and beans in the rice cooker. This time I just cooked plain jasmine rice, after 2 rinses. Next coconut curry I make, I’d like to try the Penang (Thai) red curry. I wanted to add peanuts, but couldn’t find any raw ones at Fine Fare, so I stirred in a bit of peanut butter (Thanks puopuo!) instead.

Merry Christmas Eve,
~Jessica

3 comments on “Coconut curry chicken

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