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Authentic Chicken Curry
This Authentic Chicken Curry is so comforting and satisfying. The heat level is not intense at all. I just love making the curry from scratch. It's not difficult, and makes all the difference in the world. A perfect weeknight meal, or even a special dinner party dish (you can easily double the recipe if feeding a crowd).
Ingredients
2 tsp corainder seeds
2 tsp cumin seeds
1 tbsp ground turmeric
Kosher salt and freshly ground black pepper
1/4 tsp cayenne pepper
1 tbsp curry powder
2 tbsp olive oil
1 yellow onion chopped
2 tbsp unsalted butter
3 garlic cloves minced
1 tbsp ginger finely chopped, or grated
1 tsp fresh jalapenos ribs and seeds removed, finely chopped
2 bay leaves
2 star anise*
1 lb boneless skinless chicken thighs, cut into 1-inch bite-size pieces
2 medium tomatoes cored, seeded, and roughly chopped
1/2 cup unsweetened coconut milk^
Juice of one lemon
1/4 cup unsalted roasted cashews roughly chopped, for topping the dish
1 tbsp fresh cilantro chopped, for topping the dish
Prepared Basmati rice for serving
*Available at many supermarkets or specialty gourmet markets, or at Asian markets
Instructions
1. Toast the coriander and cumin seeds in a medium skillet over medium-high heat until they start to crackle, about 3 minutes.
2. Use a spice grinder, or a coffee bean grinder, and grind the toasted seeds.
3. In a large bowl, stir together the ground seeds, turmeric, 1/2 teaspoon salt and pepper (each), cayenne pepper, curry powder, and oil and mix well to form a paste.
4. Add the chicken to the bowl and stir to coat evenly.
5. Cover and refrigerate for at least 1 hour, or overnight.
6. In a saute pan, over high heat, melt the butter.
7. Add the onion and saute until soft, about 4 minutes.
8. Add the garlic, ginger, jalapeño peppers, bay leaves and star anise and continue to saute until the onion is lightly golden, about 5 - 7 minutes.
9. Add the chicken and cook until opaque, about 5 minutes
10. Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes.
11. Stir in the coconut milk and 1/2 teaspoon salt and bring to a gentle boil.
Reduce the heat to low, simmer until the chicken is very tender, about 20 minutes.
Stir in the lemon juice and simmer for 5 minutes longer.
12. Remove the star anise and bay leaves, and discard.
13. Transfer to serving bowl, and top with cashews and cilantro.
14. Serve with basmati rice
HOW TO MAKE PERFECT BASMATTI RICE
1. Place 1 cup of basmati rice in a large bowl and fill with room temp water. Swirl your hand through the water and the rice for about 1 minute, the rice water will get cloudy. Then carefully pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear, usually about 3 or 4 times. (this step is very important!)
2. Fill up the bowl 1 more time and let the rice soak for 30 minutes.
3. Drain the rice.
4. Fill a medium saucepan with 1 3/4 cups water, a pinch of salt, and bring to a boil.
5. Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go,and then cover.
6. Cook for 15 minutes.
7. Fluff with fork.
This article and recipe adapted from this site
This Authentic Chicken Curry is so comforting and satisfying. The heat level is not intense at all. I just love making the curry from scratch. It's not difficult, and makes all the difference in the world. A perfect weeknight meal, or even a special dinner party dish (you can easily double the recipe if feeding a crowd).
Ingredients
2 tsp corainder seeds
2 tsp cumin seeds
1 tbsp ground turmeric
Kosher salt and freshly ground black pepper
1/4 tsp cayenne pepper
1 tbsp curry powder
2 tbsp olive oil
1 yellow onion chopped
2 tbsp unsalted butter
3 garlic cloves minced
1 tbsp ginger finely chopped, or grated
1 tsp fresh jalapenos ribs and seeds removed, finely chopped
2 bay leaves
2 star anise*
1 lb boneless skinless chicken thighs, cut into 1-inch bite-size pieces
2 medium tomatoes cored, seeded, and roughly chopped
1/2 cup unsweetened coconut milk^
Juice of one lemon
1/4 cup unsalted roasted cashews roughly chopped, for topping the dish
1 tbsp fresh cilantro chopped, for topping the dish
Prepared Basmati rice for serving
*Available at many supermarkets or specialty gourmet markets, or at Asian markets
Instructions
1. Toast the coriander and cumin seeds in a medium skillet over medium-high heat until they start to crackle, about 3 minutes.
2. Use a spice grinder, or a coffee bean grinder, and grind the toasted seeds.
3. In a large bowl, stir together the ground seeds, turmeric, 1/2 teaspoon salt and pepper (each), cayenne pepper, curry powder, and oil and mix well to form a paste.
4. Add the chicken to the bowl and stir to coat evenly.
5. Cover and refrigerate for at least 1 hour, or overnight.
6. In a saute pan, over high heat, melt the butter.
7. Add the onion and saute until soft, about 4 minutes.
8. Add the garlic, ginger, jalapeño peppers, bay leaves and star anise and continue to saute until the onion is lightly golden, about 5 - 7 minutes.
9. Add the chicken and cook until opaque, about 5 minutes
10. Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes.
11. Stir in the coconut milk and 1/2 teaspoon salt and bring to a gentle boil.
Reduce the heat to low, simmer until the chicken is very tender, about 20 minutes.
Stir in the lemon juice and simmer for 5 minutes longer.
12. Remove the star anise and bay leaves, and discard.
13. Transfer to serving bowl, and top with cashews and cilantro.
14. Serve with basmati rice
HOW TO MAKE PERFECT BASMATTI RICE
1. Place 1 cup of basmati rice in a large bowl and fill with room temp water. Swirl your hand through the water and the rice for about 1 minute, the rice water will get cloudy. Then carefully pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear, usually about 3 or 4 times. (this step is very important!)
2. Fill up the bowl 1 more time and let the rice soak for 30 minutes.
3. Drain the rice.
4. Fill a medium saucepan with 1 3/4 cups water, a pinch of salt, and bring to a boil.
5. Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go,and then cover.
6. Cook for 15 minutes.
7. Fluff with fork.
This article and recipe adapted from this site
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