Chicken CurryFrom myhusbandcooks 10 years ago
- 1 lb. boneless skinless chicken thighs shopping list
- 1 large onion shopping list
- 1 serrano chile shopping list
- 2 tbsp. fresh minced ginger shopping list
- 3 garlic cloves shopping list
- 4 tbsp. ghee or olive oil shopping list
- 1/2 cup white wine shopping list
- 1/4 cup yogurt shopping list
- 1/4 cup coconut milk shopping list
- salt shopping list
- 2 tbsp. curry powder (S) shopping list
- 1 tsp. garam marsala (S) shopping list
- 1/2 tsp. cardamom (S) shopping list
- 1/2 tsp. chili powder (S) shopping list
- 1/2 tsp. cumin (S) shopping list
- 1/2 tsp. cinnamon (S) shopping list
- 1/2 tsp. red pepper flakes (S) shopping list
- 1/4 tsp. turmeric (S) shopping list
- 1/4 tsp. chipotle pepper powder (S) shopping list
- 1/4 tsp. cayenne powder (S) shopping list
How to make it
- (S)= spice mix
- Make the spice mix.
- Chop the thighs into bite-sized pieces. Dice the onion, mince or press the garlic, mince the garlic and dice the chile fine.
- Remember the key to Indian cooking: First, toast your spices in oil. In a large pot over high heat, pour in 3 tablespoons of ghee or olive oil. Let it heat until tiny wisps of smoke can be seen. Now add the spice mix. Stir this mixture until the spices begin to turn brown and toast. Approximately 1 minute. DO NOT TAKE YOUR EYES OFF THE POT. IT WILL BURN!
- Once the mixture has browned, add the onions, the ginger and the pepper. Liberally salt the mixture (approximately 1 tsp). You want to hold back on the garlic. (Once garlic burns it becomes bitter in taste.) After about 2 minutes, you should see the onion begin to change color. Now add the garlic. Cook for another minute over high heat. This step should result in a dark, spicy paste of vegetables and spices.
- Salt the chicken and then add it to the pot. You may need more oil or ghee at this point; if the pan is too dry, add the remaining tablespoon. Begin to brown the chicken. Approximately 4 min.
- Once the chicken starts to brown, it’s time for the wine. This step is a pretty well-known technique called deglazing. Sure, the wine adds flavor — but you’ll also notice all the brown bits on the bottom of the pot. You are also using the wine to scrape those up. Those little bits are full of flavor, and you want them incorporated into the final product. So as soon as you add the wine, use your spoon or silicon spatula to start scraping them up into the liquid.
- Once the wine begins to cook off and be absorbed by the meat, turn down the temperature to medium.
- You’ll notice that the browned bits are emerging again. This time, you’re going to add coconut milk to deglaze. Work up all the nice patches of spice and bits. Once you’ve done this, turn the temperature down to low, cover with a lid, and let cook for about 15 min.
- Turn off the heat. Stir in the yogurt. Serve over rice. Enjoy!
The Cookmyhusbandcooks Alexandria, VA
The Rating6 people
This recipe is fantastic, and is the best chicken-curry I've ever had! I made it straight up the first time. The second time, I cut the cayenne in half, used vanilla yogurt instead of regular, and used about 1-1/2lbs of chicken. The third time I m...moreandreasj64 in sevierville loved it
This recipe is fantastic! A surefire winner.curlymolly in Santa Fe loved it
My husband and I stumbled upon this recipe on a search for curry and it's now a family favorite! This is a very simple way to look like you know a thing or two about Indian food... it's a delicious recipe. We did make some changes...
-We've trie...morehellemoyer in Anchorage loved it
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