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A Different Chicken Curry
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    A Different Chicken Curry

  • 1 lb boneless, skinless, chicken breast, cut up
  • 1/2 can coconut milk
  • 1 walla walla(or vidalia) white, sweet, onion 3" diameter
  • 1 large garlic clove or two medium
  • 1 one inch knob of fresh ginger
  • 1 tsp...tbls...chili paste, I used Thai...more is hotter
  • 1 tsp...tbls...Calvin's chile powder OR Jims smoked stuff..tsp!
  • 1 half can(14oz can)coconut milk, freeze remainder for future use
  • 1 tbls honey, liquid, mixed into coconut milk
  • 1 tbls, more or less, good Madras curry powder
  • salt to taste....also thickening, 1 tbls corn starch, 1 tbls water mix
  • Finely chop onion, garlic, ginger, and place in a good sized pan with about 2 tbls oil, simmer for about one half hour slowly, until onion is cooked, sprinkle with the curry powder, the chile paste, Calvin's chile powder, cover and let simmer slowly!! The secret, as I may have mentioned before, of a GOOD curry, is long slow cooking of the onion mixture...move the onion mix to one end of the pan, tilt it, and add the chicken pieces to the pan, raise the heat, and stir well until the chicken is well coated with the curry mixture, and is no longer pink. Add the coconut milk, salt to taste, check for heat, and let it go for at least 40 minutes...this particular time, I had about a dozen green beans, which I nuked(cook until crisp)and threw them in(cut up of course, one inch)Ya wanna add more color, throw in a skinned tomato! Chopped of course!. Cook another 20 minutes, thicken with the corn starch mix, throw in a couple of dashes of sesame oil, and serve over rice, noodles, whatever...even hash browns would do(as long as you added a hab to the potatoes!)The mark of a GOOD cook, is inovation, right Rael? And even better if you are paid for it(which I aint, except by the accolades of my wife, and friends)Cheers, Doug in BC

    From: Doug Irvine
    Posted By: Doug Irvine, dougandmarie@home.com
    Post Date: Fri, 06 Nov 1998

    *BACK TO CURRY*







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