Chicken Curry
Warm up your kitchen and delight your taste buds with this aromatic and flavorful coconut curry chicken dish. Crispy and tender chicken pieces are coated in a savory curry-infused sauce made with fragrant coconut milk and a blend of spices. The dish is then garnished with a colorful array of toppings such as mango chutney, diced tomatoes, sliced bananas, and crunchy nuts, offering a delightful harmony of sweet, tangy, and nutty flavors that are sure to please your palate. This comforting and vibrant meal is perfect for a cozy dinner at home with loved ones.
— Constant Cookbook
Ingredients
- 6 to 8 Tbs. all-purpose flour
- 4 skinless chicken breast halves, each about
- 1/2 lb.
- 4 skinless chicken thighs, each about 6 oz.
- 4 skinless chicken drumsticks, each about
- 1/4 lb.
- 1 lb. chicken wings
- 2 Tbs. canola or safflower oil
- 2 yellow onions, chopped
- 2 garlic cloves, finely chopped
- 2 to 4 Tbs. curry powder (see related recipe at
- left) or 1/3 to 1/2 cup curry paste
- 1 1/2 cups chicken stock
- 1 1/2 cups coconut milk
- Salt and freshly ground pepper, to taste
- 1 cup mango chutney
- 3/4 cup diced tomato
- 1/2 cup chopped green onions
- 1 banana, peeled and thinly sliced
- 1/2 cup chopped peanuts or cashews
- 1/2 cup unsweetened grated coconut
Instructions
- Spread the flour on a plate, then lightly coat both sides of each chicken piece with the flour, shaking off the excess.
- In a Dutch oven or other large pot over high heat, warm the oil. Working in batches, add the chicken pieces and cook, turning once, until browned, about 2 minutes per side. Transfer to a plate and set aside.
- Reduce the heat to medium, add the onions to the pot and sauté until softened, about 2 minutes. Stir in the garlic and curry powder and sauté, stirring, for 1 minute more. Increase the heat to high, stir in the stock and deglaze the pot, stirring with a wooden spoon to scrape up any browned bits from the bottom. Return the chicken to the pot and bring to a boil. Add the coconut milk, reduce the heat to low, cover and simmer until the chicken is opaque throughout, about 20 minutes. Season with salt and pepper.
- Transfer the chicken and sauce to a warmed serving bowl. Serve the condiments in small bowls or ramekins for diners to add as desired.
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