|Chicken Curry #2|
Here is a chicken curry I did last night, sort of a combination of Indian and Thai..it MAY serve 6 if they aint hungry, 4 if they are and 2 if you pig out!
Chop onion and garlic and ginger, the onion medium dice the rest small dice, and place in a fair sized pot, not aluminum, in a small amount of
olive oil, sprinkle with the curry powder, and cook on low heat, long and slow...the secret to a good curry is long slow cooking of the onion
mixture. While this is starting to go, cut chicken breasts into medium strips, across the breast, and about half inch by 3 inches. When the
onion mixture is transparent and fragrant, remove it to a bowl, add a little more oil to the pot, and throw in the chicken pieces, raising the
heat, and stir frying the meat, so it doesnt stick. Throw the onion mix back in, and add the coconut milk, the Thai curry paste and the
sugar...bring to simmer, put on lid and finely chop the habs,seeded. Toss them in too, and let it go, with the lid ajar, so it will thicken.
While this is doing, cut the red and green peppers into 1/4 inch strips about the length of the pepper, so that you have a pile of red and green
pepper strips, use more peppers if you wish...PUT THESE IN LAST, ALONG WITH THE CILANTRO, and cook for about another five minutes, taste for
seasoning, and add salt and more sugar if needed. Serve with Thai rice, the only kind I use, it is fragrant, and does it ever taste good!
For anyone who does not know how to cook rice, here is a fool proof method.....1 cup of rice, picked over, not washed, 1 cup plus a little
cold water...bring to boil, cover pot, turn heat to simmer and set timer for 14 minutes, remove from heat, let stand for another 5-10 minutes and
fluff..perfect rice every time, specially Thai rice!
From: Doug Irvine
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