This was a bit of a combo from a Rachel Ray and a Jacques Pepin, so what do you call that?! My earlier chicken curry recipes have all been great, but I always like to experiment. I wasn’t sure I’d like the tomatoes but I think this was one of the best curry recipes I’ve made.
Rachel Ray contributed the curry powder and the mango chutney. Jacques Pepin contributed the coconut milk and curry paste. (Yep, I did both curry powder and curry paste.)
This served 2 adults with one huge lunch portion for leftovers, so call it 3-4 servings.
Chicken Curry with Curry Powder
Ingredients
- 2 Tbs oil
- 4-6 chicken tenders
- 1/2 an onion, cut in half and then sliced
- 2 cloves garlic, minced or pressed
- salt and pepper to taste
- 2 tsp curry powder
- 12-14 ounce can of unsweetened coconut milk
- 1-2 tsp curry paste
- 1 can diced tomatoes since I didn’t have fresh ones handy
- 1/4 cup fresh basil
- Major Grey’s mango chutney on the side
Instructions
- Start your rice cooking. For 3-4 people, I usually use 1 cup rice and 2 cups water, plus 1/2 tsp of salt. Bring to a boil, reduce to a simmer, cover and cook 20-25 minutes. If it gets done before the curry is done just turn the heat off and let it sit a bit.
- Heat the oil in a pan at a medium heat.
- Cut the chicken into bite size pieces. Obviously you could use pretty much any boneless chicken parts. I’d just bought a bag of chicken tenders by mistake so that’s what I used.
- Add the onion and garlic to the heated oil and cook for about 10-15 minutes, stirring frequently.
- Salt and pepper to taste. Stir in the curry powder and cook another minute.
- Add the coconut milk and stir, then stir in the curry paste. (You can use red or green curry paste, depending on how hot you like it. Red works for me.) Cook another few minutes, stirring.
- Add the chicken and cook at a simmer until the chicken is done, about 4-5 minutes. Add the tomatoes and cook till heated through. Alternately, you could add peas or bamboo shoots or…. Stir in the basil.
Rachel Ray had you mix in the chutney. I prefer to serve it on the side. It adds a nice sweet counterpoint to the potentially spicy curry, but serving it on the side lets everyone control their own meal.
I like to check your blog when I can and my have you been doing this awhile, very impressive. This blog learning takes a lot of time. I am only 2 months new and have learned so so much and have so so so much more to learn. My goal is to entertain family and friends and also feed everyone, but with time to be respected. Silly maybe, but that is the hope. But you know, I think I have had more failed food lately because my brain is full.I wanted to say hi to you because we don’t live that far apart. I am in Turlock, about 30 minutes south of Modesto. It is a nice town but when I was little we could see the mountains on both sides. Now we see the air. I don’t think that is how it is suppose to be.
Hello, nice blog. I just read your recipe and visited your blog for the first time today. I just posted an entry on my blog about chicken curry with a yogurt sauce. Come by and check it out if you can and let me know what you think.
http://cookingquest.wordpress.com
Thanks,.
Joe
Whoops! Thanks for catching that. I added it in.
How much curry paste did you use? I could be missing it, but I don’t see the amount in the recipe. I love a good curry and wouldn’t mind giving this a shot soon.