Recipe: Another Chicken Curry
Yield: 1 servings
1 1/2 lb Boneless; skinless, chicken
-- breast, cut into 2 inch -- pieces 1 lg White onion; chopped, medium -- fine, (softball size, dat -- is a large baseball) 6 Cloves of garlic; chopped -- fine 1 Two-inch piece of fresh -- ginger; peeled and minced 1 cn (14oz) of coconut milk 1 lg Tomato; peeled, seeded and -- chopped into chunks 1 tb Madras curry powder 2 tb Red curry paste; (thai) 2 tb Dry sherry 2 tb Cornstarch 1 tb Sesame oil Salt and Calvin's to taste; -- (liberally with the -- latter).
Well, it is the month end, which means I am hard at work....however we still have to eat, so I decided to do a Chicken curry....mine are all different, and so is this one...if you do not like garlic, or ginger, quit now!
Marinate the chicken pieces in the sherry and cornstarch for about 15 minutes or more, then heat some of the oil in a wok or large pan, and stir fry those pieces until well browned, removing as they do....set aside and keep warm. In the oil remaing in the pan or wok, add a little more, and throw all of the onions, garlic and ginger in at the same time, and let simmer on low heat until the onion is transparent, and it is all very fragrant....addthe curry powder, red curry paste and the reserved chicken pieces, about two thirds of the coconut milk, and let this simmer for about half an hour, then add the tomato which has been peeled and de-seeded...taste for seasoning, add salt, Calvin's and let go for another few minutes,then add the rest of the coconut milk....this should be a medium thin curry, to accompany either plain boiled rice, or fried rice, should you have leftover rice...sprinkle with sesame oil, chopped scallions(green onions) and serve. My biggest critic(Marie)said it was absolutely fantastic!! cheers, Doug in BC You there David Smith? This one is as good as the pork tenderloin!
Posted to CHILE-HEADS DIGEST by Doug Irvine <firstname.lastname@example.org> on Sep 30, 1999, converted by MM_Buster v2.0l.
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