I like to play around with recipes. I will find something online and then tweak and change it until it becomes my own recipe. That is what I have done with this curried chicken dish. It is something that is easily put together and most of the ingredients are things I usually have on hand. This curry is very delicious and one that I think will become a favorite. Give it a try and let me know what you think.
2-3 pounds of boneless chicken, but into bite sized pieces (I prefer boneless thighs for a more succulent dish)
3 cups coconut milk
1 large onion, peeled and finely chopped
3-4 cloves of garlic, peeled and finely chopped
2-3 green chiles, finely chopped
1/4 cup vegetable oil or ghee is you happen to have it
1 tbsp. finely chopped fresh ginger (optional)
1 tbsp. ground coriander
1 tsp. ground cumin
1 tsp. ground tumeric
1 tsp. ground ginger (unless you used the fresh)
1 tsp. crushed red pepper
1 tsp. ground cardamon
2 tbsp. curry paste (hot or mild as to your taste)
1 tsp. brown sugar
1 tsp. garam masala
chopped cilantro for garnish
Heat the oil or ghee in a dutch oven, add the onion, garlic, green chiles and fresh ginger if you are using them. Stir fry until the onion is translucent and the others are fragrant. Add the dry spice and curry paste. Continue to stir fry another minute or two, stirring the whole time. Add the chicken pieces and continue to fry until they are sealed all the way around. Now stir in the coconut milk and sugar. Bring to a boil, then lower the heat until is it just simmering. Allow to cook until the chicken is very tender and the sauce has thickened. Sprinkle the garam masala over the top, then stir into the curry. Garnish with some chopped cilantro. Serve with basmati rice or naan or both. Enjoy!
For a variation, use very tender lean beef or lamb, cut into bite sized pieces in place of the chicken. Add the meat at the same time you'd add the chicken, simmer until tender. If the sauce gets thickened before the meat is tender, add a little water and keep simmering. When the meat it tender, allow to thicken until ready to serve. If you want to use shrimp or fish, cook the sauce without the fish or shrimp until thickened. When thickened, add your shrimp or fish and cook just a minute or two. Do not over cook the shrimp or fish. Serve as above.
