rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox posting in [community profile] subtlehouse
Note: For a vegan curry, omit the chicken and double the veg.

Note: Mild Jamaican curry powder is very, very mild and will give a nice flavor without a lot of kick.

Note: For a thinner sauce, skim the fat off the top of the coconut milk and use it to replace part of the rice cooking water.

Ingredients

4 Tbsp olive oil, divided into 1 and 3 Tbsp
6 boneless skinless chicken thighs, cut into 1" pieces
0.5 c diced onion (frozen or fresh)
0.25 c curry powder
25 to 30 oz full-fat coconut milk
2 large Idaho potatoes or other baking potatoes, peeled and cut into 1" pieces
1 lb cut vegetables (broccoli, cauliflower, carrot, green beans, bell peppers, peas, etc.), fresh or frozen
1 c white rice
2 c water
Salt

Equipment

Cutting board
Sharp knife
Measuring cups
Mixing bowl
Scale (if using fresh veg)
Large pot with lid
Stove (1 burner)
Spoon
Rice cooker (or another stove burner and a small pot with lid)

Instructions

0) Mise en place. Gather your ingredients and tools. Skin, debone, and cut the chicken. Peel and cut the potatoes. Chop the onion and/or veg if using fresh. Start the rice cooking with the 2 cups of water.

1) Fry the chicken. In the large pot, heat 1 Tbsp oil over medium-high heat. Fry the chicken pieces for about 5 minutes, stirring occasionally, until lightly browned on all sides. Set the chicken aside.

2) Fry the aromatics. Add the remaining 3 Tbsp of oil to the pot and heat over medium heat. (It will look like a lot of oil. This is fine.) Add the onion (carefully! frozen onion will splatter) and fry briefly, stirring frequently, until it just begins to brown. Gradually add the curry powder, mixing it well with the oil to form a paste, and fry, stirring vigorously, for 60 seconds or until very fragrant. If it threatens to scorch, turn the heat down.

3) Simmer. Add the chicken and potatoes to the pot. Pour in the coconut milk and stir. Bring to a boil, reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until the chicken and potatoes are cooked through.

4) Cook the veg. When the chicken and potatoes are cooked through, check the rice. It should be done; if it's not, turn off the heat under the pot. Once the rice is done, add the veg to the curry, bring to a boil, and simmer uncovered until just cooked, about 3 to 5 minutes depending on which veg you're using. Taste the curry and season with salt as needed.

5) Serve and store. Fill bowls with rice and ladle curry on top. Before refrigerating or freezing leftovers, mix the rice into the curry; you may want to add a splash of water before microwaving refrigerated leftovers, since the rice will have soaked up a lot of the liquid. The turmeric will stain the containers no matter what you do, so don't worry about it.

Sources:
http://ohsnapletseat.com/2013/05/20/easy-coconut-milk-curry-chicken/
http://www.budgetbytes.com/2014/03/coconut-vegetable-curry/

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